| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Low-, Fat/, Low-, Cal |
6 |
Servings |
INGREDIENTS
| 1 |
|
1Lb 2Oz Can Whole sweet potatoes; (3 cups) |
| 3 |
tb |
Butter or margarine |
| 1/2 |
ts |
Salt |
| 1/4 |
c |
Orange juice |
| 8 3/4 |
oz |
Crushed pineapple; drained (1 cup) |
| 4 |
|
Marshmallows; cut in half |
|
|
Walnut halves; optional |
|
|
Pineapple spears; optional |
INSTRUCTIONS
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.
Serves 6.
Per serving: Calories 401; fat 6.1 g (12.9%); cholesterol 15 mg;
carbohydrate 90.3 g (84.5%); fiber 3.6 g; protein 2.8 g; sodium 271 mg;
potassium 573 mg; calcium 62 mg; vitamin A 3035 iu.
Typed for you by Marjorie Scofield 3/26/96
Recipe By : BH&G Vegetable Cook Book 1968
Posted to EAT-L Digest 11 October 96
Date: Sat, 12 Oct 1996 05:57:49 -0400
From: Bill Spalding <billspa@ICANECT.NET>
A Message from our Provider:
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