Sweet Potatoes with Pineapple
|Sweet potatoes/Yams||3 Pound|
|Unsalted butter||12 Tablespoon|
|Chopped parsley||1 Tablespoon (For Garnish)|
Cut away all of the skin from the pineapple, making sure to remove all of the little "eyes." Cut the pineapple into eight wedges lengthwise, then cut away the hard center core from each wedge.
Cut the wedges into 1/2-inch thick triangular-shaped pieces.
Cover and set aside until needed.
Peel the sweet potatoes and cut them into thick slices, immediately putting them into cold water in a large saucepan.
Add 2 teaspoons of salt to the water and bring to a boil, then drain.
Melt the butter in a large ovenproof dish or roasting pan.
Add the parboiled sweet potato slices to the dish and turn in the butter until well coated.
Bake on the top shelf of the oven with the turkey, or in a second oven, preheated to 400°, for 30 minutes.
Add the pineapple pieces and baste well with butter.
Continue cooking for about another 45 minutes, until the sweet potatoes are golden brown and tender.
Spoon the sweet potatoes and pineapple into a warmed serving dish and sprinkle with chopped parsley.