Sweet Potatoes and Pineapple
SherryRandall: The Leftover Chronicles
@sherrys_chronicles
This is how my family has done our sweet potatoes, at thanksgiving, for decades. This year I’m able to use my own pineapples we grew.
Ingredients
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8 large sweet potatoes, pricked and baked until soft and bubbling syrup
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1 cup half and half
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Cinnamon to taste
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1/4 softened butter
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3/4 cup brown sugar
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1/4 cup white sugar
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2 fresh pineapples or canned rings
Cooking Instructions
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1
Bake your pricked sweet potatoes at 350 until soft and done. Allow to cool and peel and put in a big bowl
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2
Add the next 6 ingredients and mix well with a hand beater. Refrigerate until ready for them. I did mine the day before.
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3
Clean your pineapples and slice. Place slices on parchment lined sheet pan. Add a large scoop, I used a 1/2 cup measure, of sweet potato mixture on top of each pineapple slice. Top with marshmallows. Bake until heated through and toasty.
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Written by
I'm an army brat with a Cajun mother and an Irish dad. I'm married to the love of my life, David, and we have 2 daughters and 2 grandchildren. I've been a barber for 35 years. Im an old fashioned, old school cook and my recipes are basic. I change them up all the time.
Since finding out I’m diabetic I’ve had to rearrange old habits. Any recipe I have can be made the old fashioned way OR replaced with lower carb options. Just ask and I’ll tell you what has worked for me.
I’m the self proclaimed queen of the leftover. I have issues with leftovers looking back at me with the same sappy look they had the day before. Can’t do it. My super power is turning what I find in my fridge into something I want to eat. I work so much better under pressure. I live for shortcuts and not having to run to the grocery every day. Work with what you have. Adapt and overcome. Also, the less dishes, bowls, and pots I hafta use, the better. Hope some of these recipes work out for ya!
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