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| BAKED SWEET-POTATO CASSEROLE | |
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Water 2 lbs. med.-size sweet potatoes, scrubbed 1/2 c. raisins 1/2 tsp. ground cinnamon 18 oz. can crushed pineapple, packed in juice In large saucepan, bring enough water to cover potatoes to boil. Add unpeeled potatoes; cover and reheat to boiling. Reduce heat to low; parboil until almost tender, about 20 minutes. Drain, when cool enough to handle, peel off skins. Heat oven to 375 degrees. Cut potatoes crosswise into 1/2 inch thick slices. In greased 1 quart baking dish, layer slices. Sprinkle with raisins and cinnamon; spoon pineapple and juice over top. Bake, spoon potatoes with pan juice, until liquid is absorbed and top somewhat crispy, about 20 minutes. Makes 4 servings. | |
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recipe reviews #53000
June Frost (Alabama) says:
I wanted something without marshmallows, but still tastes good. This recipe fits the bill. It is easy to make, looks pretty, and tastes good. I used fresh pineapple and pineapple juice and added a little nutmeg. Next time I make it (and I plan on it), I will add a tablespoon or so of brown sugar. Maybe my sweet potatoes were not sweet enoughy. Good job!
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