| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Jewish | Vegetable | 12 | Servings |
INGREDIENTS
| 6 | Sweet potatoes | |
| 1 | 20-oz crushed pineapple in | |
| juice | ||
| 1/4 | t | Salt, optional |
| 1/4 | c | Brown sugar, or to taste |
| 1/2 | t | Cinnamon, or to taste |
INSTRUCTIONS
12 From: Annice Grinberg <[email protected]> Date: Sun, 18 Aug 96 07:17:00 +0300 Bake the sweet potatoes in microwave or oven till soft. Scoop out the insides and mash. Lightly drain the pineapple and add to potatoes. Add remaining ingredients. Put into a greased or sprayed baking dish and bake at 350-375F for about half an hour. This keeps about a week in the fridge, and freezes very well. Serves JEWISH-FOOD digest V96 #003 From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 19
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 49.8mg
Potassium: 11.6mg
Carbohydrates: 4.9g
Fiber: <1g
Sugar: 4.6g
Protein: <1g