Pineapple sweet potato casserole~
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 1lb 2oz can whole sweet pota | |
| 3 | tablespoons | Butter or margarine |
| ½ | teaspoon | Salt |
| ¼ | cup | Orange juice |
| 8¾ | ounce | Crushed pineapple; drained ( |
| 4 | Marshmallows; cut in half | |
| Walnut halves; optional | ||
| Pineapple spears; optional | ||
Directions
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. Add crushed pineapple. Pour into greased 1-quart casserole. Dot with butter. Bake in a moderate oven (350~) about 45 minutes.
During last 10 or 15 minutes of baking, top casserole with halved marshmallows (walnut halves and pineapple spears, too, if desired).
Bake until marshmallows are melted and golden.
Serves 6.
Per serving: Calories 401; fat 6⅒ g (12.9%); cholesterol 15 mg; carbohydrate 90.3 g (84½%); fiber 3⅗ g; protein 2⅘ g; sodium 271 mg; potassium 573 mg; calcium 62 mg; vitamin A 3035 iu.
Typed for you by Marjorie Scofield 3/26/96
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