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| Sweet Potatoes and Pineapple
6 large Sweet potatoes
1 can (20-oz) of crushed pineapple in juice
1/4 teaspoon of salt, optional
1/4 cup of brown sugar, or more to taste
1/2 teaspoon of cinnamon, or more to taste |
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From: Annice Grinberg <VSANNICE@WEIZMANN.WEIZMANN.AC.IL> Date: Sun, 18 Aug 96 07:17:00 +0300 Bake the sweet potatoes in microwave or oven till soft. Scoop out the insides and mash. Lightly drain the pineapple and add to potatoes. Add remaining ingredients. Put into a greased or sprayed baking dish and bake at 350-375ºF. for about half an hour. This keeps about a week in the fridge, and freezes very well. Serves 12. JEWISH-FOOD digest V96 #003 From the Jewish Food recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.
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