Pineapple Sweet Potato Casserole
Yield
6 servingsPrep
15 minCook
45 minReady
1 hrsLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
sweet potatoes, or yams
whole |
|
| 3 | tablespoons |
butter
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | cup |
orange juice
|
|
| 1 | cup |
pineapple, canned, crushed
drained |
* |
| 4 | each |
marshmallows
cut in half |
*
|
| 1 | x |
walnuts
optional |
*
|
| 1 | x |
pineapple chunks
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
sweet potatoes, or yams
whole |
|
| 45 | ml |
butter
|
|
| 2.5 | ml |
salt
|
|
| 59 | ml |
orange juice
|
|
| 237 | ml |
pineapple, canned, crushed
drained |
* |
| 4 | each |
marshmallows
cut in half |
*
|
| 1 | x |
walnuts
optional |
*
|
| 1 | x |
pineapple chunks
optional |
*
|
Directions
Mash potatoes, add butter, salt, and orange juice; beat with electric or rotary beater until light and fluffy.
Add crushed pineapple.
Pour into greased 1-quart casserole.
Dot with butter.
Bake in a moderate oven (350) about 45 minutes.
During last 10 or 15 minutes of baking, top casserole with halved marshmallows (walnut halves and pineapple spears, too, if desired).
Bake until marshmallows are melted and golden.
