Food recipes
The Get Over It Already, Sweet Potato Caserole
The Get Over It Already, Sweet Potato Caserole Ingredients: pineapple, raw, all varieties sweet potato, raw, unprepared sugars, granulated butter, without salt vanilla extract spices, cinnamon, ground pumpkin, raw sug...
The Get Over It Already, Sweet Potato Caserole
Ingredients:
pineapple, raw, all varieties
sweet potato, raw, unprepared
sugars, granulated
butter, without salt
vanilla extract
spices, cinnamon, ground
pumpkin, raw
sugars, brown
butter, without salt
nuts, pecans
spices, nutmeg, ground
Directions:
Preheat oven to 350 degrees.
For the sweet potatoes:
Drain pineapple reserving the juice.
Set the pineapple aside.
Mix the juice with the mashed sweet potatoes, granulated sugar, melted butter,vanilla, 1 teaspoon of the pumpkin pie spice and the Saigon cinnamon.
Pour into lightly greased 2 quart baking dish.
Top with crushed pineapple.
For the glaze:
Mix the brown sugar, 1/2 cup butter, and the remaining teaspoon of the pumpkin pie spice in a small saucepan.
Cook and stir over medium heat, just until sugar dissolves then add in pecans or walnuts.
Spoon over sweet potato and pineapple mixture and sprinkle lightly with about 1 teaspoon ground nutmeg.
Bake 35-45 minutes until lightly browned and heated through.
To save time you can make this a few days in advance, and freeze it.
Just pull it from the freezer to thaw about 2 hours before cooking .
(I use an aluminum foil baking pan.)
Ingredients:
pineapple, raw, all varieties
sweet potato, raw, unprepared
sugars, granulated
butter, without salt
vanilla extract
spices, cinnamon, ground
pumpkin, raw
sugars, brown
butter, without salt
nuts, pecans
spices, nutmeg, ground
Directions:
Preheat oven to 350 degrees.
For the sweet potatoes:
Drain pineapple reserving the juice.
Set the pineapple aside.
Mix the juice with the mashed sweet potatoes, granulated sugar, melted butter,vanilla, 1 teaspoon of the pumpkin pie spice and the Saigon cinnamon.
Pour into lightly greased 2 quart baking dish.
Top with crushed pineapple.
For the glaze:
Mix the brown sugar, 1/2 cup butter, and the remaining teaspoon of the pumpkin pie spice in a small saucepan.
Cook and stir over medium heat, just until sugar dissolves then add in pecans or walnuts.
Spoon over sweet potato and pineapple mixture and sprinkle lightly with about 1 teaspoon ground nutmeg.
Bake 35-45 minutes until lightly browned and heated through.
To save time you can make this a few days in advance, and freeze it.
Just pull it from the freezer to thaw about 2 hours before cooking .
(I use an aluminum foil baking pan.)