| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables |
10 |
Servings |
INGREDIENTS
| 1 |
cn |
Cut sweet potatoes; drained (2 pounds, 8 ounces) |
| 1 |
cn |
Drained crushed pineapple; (8-oz.) |
| 1/2 |
c |
Maple syrup |
| 1/2 |
c |
Pecan halves |
| 1/4 |
c |
Sliced dried apricots |
| 1/4 |
c |
Packed brown sugar |
| 1 |
tb |
Butter; melted |
| 1 |
ts |
Ground cinnamon |
| 1 |
ts |
Pumpkin pie spice |
| 1/4 |
ts |
Salt |
INSTRUCTIONS
Place sweet potatoes in an ungreased 1-1/2-qt. baking dish. Combine
remaining ingredients; pour over the potatoes. Bake, uncovered, at 350
degrees for 45 minutes or until heated through. Yield: 8-10 servings.
Formatted by Lynn Thomas dcqp82a@prodigy.com. Source: Taste of Home
October/November 1997. Lynn's notes: This was a very sweet dish. Next time
I'll omit the brown sugar and add some of the liquid from the pineapple.
Very easy dish to make.
Recipe by: Taste of Home
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on Oct 17, 1997
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