| 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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