3 large sweet potatoes or yams
6 slices canned pineapple
1/2 stick butter
1/2 cup light brown sugar
1/2 cup sherry
Boil potatoes with skin on for 20 to 30 minutes or until
tender. Drain and allow to cool. Preheat oven to 375 degrees. Peel and
cut length-wise into halves. Arrange slices of pineapple in single
layer in a 11x7-inch greased shallow baking dish; place a potato
half (cut side down) on top of each pineapple slice. Heat butter,
brown sugar, and sherry together until sugar dissolves. Pour over
potatoes and pineapple. Bake for 30 minutes, basting often with
syrup in bottom of dish.
Yield: 6 servings.
This recipe is from an actual cookbook printed by Fundcraft Publishing!
1,000,000+ free recipes and free software at: Cookbooks.com!
Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
it or post it to any Internet or other public site without our permission.