Sweet Potato and Pineapple Casserole Recipe
Summary
Main IngredientSweet Potato
Ingredients
| Vaccum-pack sweet potatoes - 2 cans (1 lb, 1 oz), undrained | ||
| Pineapple | 1 Can (10oz), crushed | |
| Nutmeg | 1/8 Teaspoon | |
| Salt | 1 Teaspoon | |
| Light-brown sugar - 2 tablespoons | ||
| Butter/Margarine | 1/4 Cup (16 tbs), melted | |
| Light-brown sugar - 1/3 cup, firmly packed | ||
| Butter/Margarine | 1/2 Cup (16 tbs), melted (Crunchy Topping:) | |
| Cornflakes | 2 Cup (16 tbs) (Crunchy Topping:) | |
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.
Chef
