| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Casserole | 6 | Servings | ||
INGREDIENTS
| 2 | cn | (10-oz) sweet potatoes; drained |
| 1 | cn | (8.25-oz) crushed pineapple; drained |
| 1/8 | ts | Nutmeg or cinnamon |
| 1/2 | ts | Salt |
| 2 | tb | Brown sugar |
| 1/4 | c | Butter or margarine; melted |
| 1/2 | c | Butter or margarine; melted |
| 1/3 | c | Brown sugar; firmly packed |
| 2 | c | Cornflakes |
| 8 | servings. |
INSTRUCTIONS
TOPPING Mash potatoes in a large bowl until smooth. Add pineapple, nutmeg or cinnamon, salt, brown sugar and butter. Mix well with a fork. Spread evenly into a shallow dish. To make topping, mix brown sugar with melted butter. Add cornflakes and stir until cereal is well coated. Sprinkle evenly over potato mixture. Bake at 375° until topping is brown and crisp. Yield: 6 to DEBORAH BEARD (MRS. MICHAEL) From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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