1 can (32 ounces) sweet potatoes
1 cup dark brown sugar, firmly packed
1 small can pineapple tidbits sweetened in their own juice
2 teaspoons lemon juice
½ teaspoon nutmeg
½ teaspoon ground cloves
¼ teaspoon ginger
1 teaspoon cinnamon
1 teaspoon vanilla
1 stick butter, cut in pieces
Drain half the liquid from the potatoes and pineapple. Place all the ingredients in a 2-3 quart casserole. Bake at whatever temperature you are cooking the rest of the meal until the liquid is bubbly and syrupy.
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