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This is my son Jerry's' favorite vegetable dish and his wife
Kelly's worst nightmare. Any time I cook a ham, turkey, roast, bar b que, heck, doesn't
make any difference what I cook, he always says this dish will go great with
it. My Mom follows his thinking on this dish also. There is a lot of hot
air in this family!
3 - 29oz cans Sweet Potatoes (drained)
1 - 20oz can Crushed Pineapple (undrained)
1/2 c. Brown Sugar
1 T. Pumpkin Pie Spice
1 T. Cinnamon
1 T. Nutmeg
Spray a 4 quart casserole with an oil spray. Preheat oven at 325 degrees.
Mash potatoes, add pineapple and mix well. Add next 4 ingredients and mix
well. Set aside while you prepare the topping.
TOPPING
3 cups Corn Flakes
½ Cup Brown Sugar
1 Stick Margarine (melted)
I use a freezer zip lock bag to mix everything in. Put all ingredients in
bag in the microwave for about 1 minute. Take out and close bag. "Rumble"
the mixture around, rolling it in your hands so butter and sugar gets all
over the corn flakes. Sprinkle this over the potato mixture.
Bake for 45 minutes or until hot through and through and the topping has
lightly browned and is crunchy. |
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