Sweet Potato With Pineapple
|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|
Preheat the oven to 190Â°C/375Â°F/Gas mark 5.
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.