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Pineapple sweet potato casserole~
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| Artist: |
_ |
| Categories: |
Casseroles, Entrees, Fruits, Potatoes, Vegetables |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1
| | 1lb 2oz can whole sweet pota 8 ?oz Crushed pineapple, drained ( | | 3
| tbsp | Butter or margarine | | 1/2
| tsp | Salt | | 1/4
| cup | Orange juice | | 4
| | Marshmallows, cut in half | | | Walnut halves, optional | | | Pineapple spears, optional |
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Procedures:
| 1 | Recipe by: bh&g vegetable cook book 1968 mash potatoes, add butter, salt, and orange juice; beat with electric or rotary beater until light and fluffy. | | 2 | Add crushed pineapple. | | 3 | Pour into greased 1-quart casserole. | | 4 | Dot with butter. | | 5 | Bake in a moderate oven (350°F) about 45 minutes. | | 6 | During last 10 or 15 minutes of baking, top casserole with halved marshmallows (walnut halves and pineapple spears, too, if desired). | | 7 | Bake until marshmallows are melted and golden. | | 8 | Serves 6. | | 9 | per serving: calories 401; fat 6.1 g (12.9%); cholesterol 15 mg; carbohydrate 90.3 g (84.5%); fiber 3.6 g; protein 2.8 g; sodium 271 mg; potassium 573 mg; calcium 62 mg; vitamin a 3035 iu. | | 10 | typed for you by marjorie scofield 3/26/96 |
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