Sweet Potato Crisp
3 (29-ounce) cans cut sweet potatoes, drained and mashed
1 (8-ounce) can crushed pineapple in juice, undrained
1/2 cup (1 stick) butter
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup packed light brown sugar
Preheat the oven to 400 degrees F. Coat an 8-inch square baking dish with cooking spray.
In a large bowl, combine the sweet potatoes, crushed pineapple with its juice, the butter, cinnamon, and salt; mix well and spoon into the prepared baking dish.
Bake 30 minutes. Remove from the oven and sprinkle with brown sugar. Place baking dish back in the oven for 5 minutes, or until the sugar is browned.
3 (29-ounce) cans cut sweet potatoes, drained and mashed
1 (8-ounce) can crushed pineapple in juice, undrained
1/2 cup (1 stick) butter
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup packed light brown sugar
Preheat the oven to 400 degrees F. Coat an 8-inch square baking dish with cooking spray.
In a large bowl, combine the sweet potatoes, crushed pineapple with its juice, the butter, cinnamon, and salt; mix well and spoon into the prepared baking dish.
Bake 30 minutes. Remove from the oven and sprinkle with brown sugar. Place baking dish back in the oven for 5 minutes, or until the sugar is browned.
via Recipe Secrets Forum - Copycat Restaurant Recipes http://www.recipesecrets.net/forums/recipe-exchange/53802-sweet-potato-crisp.html
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