Sweet Potato and Pineapple Casserole Recipe
Summary
Ingredients
Vaccum-pack sweet potatoes - 2 cans (1 lb, 1 oz), undrained
Crushed pineapple - 1 can (8 3/4 oz)
Nutmeg - 1/8 teaspoon
Salt - 1 teaspoon
Light-brown sugar - 2 tablespoons
Butter or margarine - 1/4 cup, melted
Crunchy Topping:
Light-brown sugar - 1/3 cup, firmly packed
Butter or margarine - 1/2 cup, melted
Cornflakes - 2 cups
Directions
GETTING READY
1) Preheat oven to 325F.
MAKING
2) In a large bowl, place the potatoes and mash smoothly.
3) Add pineapple, nutmeg, salt, 2 tablespoons sugar, and 1/4 cup butter.
4) Using a fork, mix until well combined.
5) In a 1-1/2-quart shallow baking dish, spread the potatoes evenly.
6) Make Crunchy Topping: In a medium bowl, mix sugar with butter.
7) Add cornflakes; toss until cereal is well coated.
8) Sprinkle evenly over sweet potato mixture.
9) Without covering, bake for 40 minutes, or until topping is brown and crisp.
SERVING
10) Serve the casserole at once.
TIP:
For better flavor it can be made a day before and reheated while serving.
1) Preheat oven to 325F.
MAKING
2) In a large bowl, place the potatoes and mash smoothly.
3) Add pineapple, nutmeg, salt, 2 tablespoons sugar, and 1/4 cup butter.
4) Using a fork, mix until well combined.
5) In a 1-1/2-quart shallow baking dish, spread the potatoes evenly.
6) Make Crunchy Topping: In a medium bowl, mix sugar with butter.
7) Add cornflakes; toss until cereal is well coated.
8) Sprinkle evenly over sweet potato mixture.
9) Without covering, bake for 40 minutes, or until topping is brown and crisp.
SERVING
10) Serve the casserole at once.
TIP:
For better flavor it can be made a day before and reheated while serving.
