SWEET-POTATO BAKE 
12 med.-sized sweet potatoes (about 4 lbs.) or 2 (17 oz.) cans
1/2 c. butter (1 stick)
1/4 c. milk
1/4 tsp. cracked pepper
1 (8 oz.) can crushed pineapple, well drained
3 tbsp. dark brown sugar

About 2 hours before serving:

1. In 6 quart Dutch oven or saucepot over high heat, heat unpeeled sweet potatoes and enough water to cover to boiling. Reduce heat to low; cover and simmer 30 minutes or until sweet potatoes are fork-tender. Drain. Refrigerate sweet potatoes until easy to handle; peel.

2. Preheat oven to 325 degrees. In large bowl with mixer at medium speed, beat sweet potatoes, butter, milk, pepper and 1 1/2 teaspoons of salt until smooth, about 3 minutes. Spoon mixture into 2 quart casserole; top with crushed pineapple and sprinkle with brown sugar. Bake 45 minutes or until heated through. Makes 16 accompaniment servings. About 200 calories per serving.

Omit Step 1 if using canned sweet potatoes (two 17 oz. cans).

 

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