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Sweet-And-Sour Yams And Pineapple

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Ingredients
  Canned pineapple slices 20 Ounce (1 Can)
  Cornstarch 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Lemon juice 3 Tablespoon
  Canned yams 2 Pound, drained (Two 1 Pound Cans)
  Oil 2 Tablespoon
  Scallions 4 , sliced
  Green pepper 1 Small, cut in to small chunks
  Celery 1⁄2 Cup (8 tbs), diagonally sliced
Directions

Drain pineapple; reserve syrup.
Combine reserved syrup, cornstarch, and salt in saucepan; blend well.
Bring to boil over medium heat; cook until thickened, stirring constantly.
Stir in lemon juice.
Arrange pineapple and yams in casserole; pour sauce over.
Bake, covered in 350°F oven about 30 minutes, until hot.
Heat small amount of oil in skillet; saute scallions, pepper, and celery until just tender but still crisp.
Stir carefully into yam mixture.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked

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