Cooking Recipe Pineapple Sweet Potato Casserole~
Recipe Ingredients
Directions
Recipe by: BH&G Vegetable Cook Book 1968
Mash potatoes, add butter, salt, and orange juice; beat with
electric or rotary beater until light and fluffy. Add crushed
pineapple. Pour into greased 1-quart casserole. Dot with butter. Bake
in a moderate oven (350~) about 45 minutes.
During last 10 or 15 minutes of baking, top casserole with halved
marshmallows (walnut halves and pineapple spears, too, if desired).
Bake until marshmallows are melted and golden.
Serves 6.
Per serving: Calories 401; fat 6.1 g (12.9%); cholesterol 15 mg;
carbohydrate 90.3 g (84.5%); fiber 3.6 g; protein 2.8 g; sodium 271
mg; potassium 573 mg; calcium 62 mg; vitamin A 3035 iu.
Typed for you by Marjorie Scofield 3/26/96