Recipe by Sandi
"This is a great tasting and simple sweet potato casserole."
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1 (29 ounce) can
sweet potatoes, drained
1 (8 ounce) can
crushed pineapple, drained
I think this is great! The only thing I added was about 1/4 cup brown sugar because I think it needed it. LOVED the pineapple.
This recipe had the ingredients that I was looking for, but I used fresh sweet potatoes/yams in place of canned. I thought that 1 T. was way too much cinnamon for the recipe, it turned the mixture a brownish color rather than keeping the orange color of the yams. I would definitely make this one again, but cut way back on cinnamon to 1 1/2 teaspoons. Other than that, the recipe was easy and tasty!
Way too much cinnamon. A teaspoon would probably be better.
Besides having WAY to much cinnamon it was also to dry. I would skip draining the pineapple juice and just add it all.
My mother has made a very similar recipe for as long as I can remember! I'm so happy that I found this online since I have to make it for thanksgiving and don't have the recipe! Thanks for posting it!
This was good. Will make this instead of the old recipe.
The sweet potatoes need to cook longer.
I found the pumpkin-pie type spices overwhelming. Ticked me off, too, because my mother WARNED me not to make this will all the spices but I disregarded her suggestions and was very disappointed. It barely got eaten at Thanksgiving.
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet Potato and Pineapple Casserole
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 4
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