| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Jewish |
Vegetable |
12 |
Servings |
INGREDIENTS
| 6 |
lg |
Sweet potatoes |
| 1 |
cn |
(20-oz) crushed pineapple in juice |
| 1/4 |
ts |
Salt; (optional) |
| 1/4 |
c |
Brown sugar; or to taste |
| 1/2 |
ts |
Cinnamon; or to taste |
INSTRUCTIONS
From: Annice Grinberg <VSANNICE@WEIZMANN.WEIZMANN.AC.IL>
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 12.
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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