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Sweet Potato And Pineapple Casserole

rhiannonn's picture
Ingredients
  Canned vacuum packed sweet potatoes 2 Pound (Undrained)
  Pineapple 8 3⁄4 Ounce, crushed
  Nutmeg 1⁄8 Teaspoon
  Salt 1 Teaspoon
  Light brown sugar 2 Tablespoon
  Butter/Margarine 1⁄4 Cup (4 tbs), melted
  Light brown sugar 1⁄3 Cup (5.33 tbs), firmly packed
  Butter/Margarine 1⁄2 Cup (8 tbs), melted
  Cornflakes 2 Cup (32 tbs)
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.

Recipe Summary

Cuisine: 
European
Course: 
Main Dish
Taste: 
Savory
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Sweet Potato
Servings: 
10

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