To Amy, who was looking for a fat- and sugar-free sweet potato recipe, this is a variation on a
recipe from "Fat Free Holiday Recipes" by Sandra Woodruff:
Pineapple/Sweet Potato Casserole
Makes 12 servings
3 pounds sweet potatoes (about 6 medium, though you can shortcut and use canned ones)
2 8-ounce cans crushed pineapple in unsweetened juice, undrained
1/4 tsp ground cinnamon
4 tsp butter-flavor sprinkles
1/3 cup chopped pecans or golden raisins (I use some of both)
The recipe then calls for 1-3/4 cups of mini-marshmallows, but I use pineapple rings as topping
To cook the sweet potatoes in a conventional oven, bake at 400 degrees about 45 minutes, or until
tender. To cook in a microwave, prick each potato in several places with a fork, and cook on HIGH
for about 15 minutes, or until tender. Set aside to cool; then peel and cut into bite-sized
Place the potato pieces in a large bowl and toss with all the remaining ingredients (except the
pineapple rings). Coat a 2-1/2 quart casserole dish with nonstick cooking spray, and place the
sweet potato mixture in the dish. Top with the pineapple rings. Bake at 350 degrees for 35 to 40
minutes, or until the mixture is bubbly and the top lightly browned. If the top starts browning
too quickly, loosely cover the dish with an aluminum-foil tent during the last 10 minutes or so of
Nutritional info: 143 calories, ) mg cholesterol, .2 g fat, 2.5 g fibre, 2 g protein and 65 mg sodium.
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