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Sweet Potato Casserole
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1 lb | sweet potatoes, peeled & cut in 1/2 inch rounds |
1 lb | carrots, thinly sliced into rounds |
1 1/4 cups | fresh or drained pineapple chunks of diced apples |
1/2 cup | dried cranberries |
1/3 cup | packed brown sugar |
3 tbsp | orange juice concentrate |
1 tbsp | vegetable oil |
2 tbsp | molasses |
1 1/2 tsp | ground cinnamon |
3 tbsp | chopped toasted pecans |
1/4 cup | chopped fresh parsley |
6 | thin apple slices |
Preheat oven to 350 F. Spray 9 x 13 inch baking dish with oil. Place the sweet potatoes & carrots in saucepan and cover with cold water. Bring to a boil. Cook for 7 mins at a boil, or until tender. Drain. Toss sweet potatoes & carrots with pineapple & cranberries. Place in prepared baking dish. Combine brown sugar, juice concentrate, oil, molasses & cinnamon in a small saucepan. Cook over medium heat, stirring frequently, for 1 minute or until melted and smooth. Pour sauce over vegetables. Cover and bake for 15 minutes or until heated. Sprinkle the pecans over top. Garnish with parsley & sliced apple.
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