| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Side dish |
8 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Sweet potatoes, baked and peeled |
| 8 3/4 |
oz |
Pineapple tidbits, drained |
| 1/4 |
c |
Bourbon |
| 1/8 |
ts |
Nutmeg |
| 2 |
tb |
Light brown sugar |
| 1/4 |
c |
Butter, melted |
| 1/2 |
c |
Light brown sugar |
| 1/2 |
c |
Butter, melted |
| 1/2 |
c |
Cornflakes, crushed |
INSTRUCTIONS
CRUNCY TOPPING
Preheat overn to 350. Mash potatoes until smooth and add to rest of the
main ingredients. Can be mixed in a food processor. Turn into souffle dish
or 2 qt shallow baking pan. Top with crunchy topping.
TOPPING: mix brown sugar, melted butter and crushed cornflakes. Toss until
well coated. Sprinkle over sweet potato mixture. Bake uncovered for 30
minutes or until topping is brown and crisp. Serves 8 -10.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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