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Sweet Potato With Pineapple Recipe
|Sweet potatoes||1 1⁄2 Kilogram (5 Large Units)|
|Ripe pineapple||1 Kilogram (About, 20.25 Pound)|
|Orange juice||150 Milliliter (5 Fluid Ounce)|
|Ground cardamom||1 Teaspoon|
Serving size: Complete recipe
Calories 1966 Calories from Fat 199
% Daily Value*
Total Fat 23 g35.1%
Saturated Fat 13.3 g66.3%
Trans Fat 0 g
Cholesterol 53.8 mg
Sodium 1754.2 mg73.1%
Total Carbohydrates 432 g144%
Dietary Fiber 57.7 g230.8%
Sugars 169.6 g
Protein 29 g58.4%
Vitamin A 4002% Vitamin C 979.4%
Calcium 59.2% Iron 69.2%
*Based on a 2000 Calorie diet
Scrub the sweet potatoes and bake them for 1-11/2 hours, until soft.
These may be put in the oven while it is hot for the chestnut roast.
Remove the sweet potatoes from the oven and reduce the temperature to 140Â°C/275Â°F/ Gas mark 1.
Leave the potatoes until cool enough to handle, then peel and mash them with the butter or margarine.
Peel and core the pineapple, using a sharp knife.
Cut into small pieces.
Combine the mashed potatoes, pineapple and other ingredients.
Transfer to a baking dish and bake for about 40 minutes.