Tuesday, December 3, 2013
heidi's pineappled sweet potatoes
We got to spend a day and a half at Heidi's house while we were in Southern Cal and I spent a long time in her yard, a tropical paradise. The meals we had were full of fresh fruits and veggies so I wasn't surprised to see the sweet potatoes she brought to the Thanksgiving table. To be honest this wasn't a recipe I'd have attempted to make by looking at the black-and-white recipe in the cookbook but this recipe is fabulous and shakes up the standard sweet potato recipe. Sweet potatoes California style!
heidi's pineappled sweet potatoes (Lion House Cookbook)
6 medium sweet potatoes or yams, cooked and peeled
1/3 cup sugar
1/3 cup brown sugar
1/4 teaspoon salt
2 tablespoons cornstarch
1/2 cup pineapple juice
1/2 cup orange juice
1 can (13 1/4 ounces) pineapple chunks, well drained or use pineapple tidbits
2 tablespoons butter
Cook sweet potatoes in boiling salted water until tender. Cut into thick slices; arrange in shallow baking dish. Stir and blend well the sugars, salt, cornstarch in a heavy saucepan. In a small saucepan, bring fruit juices to a boil; gradually add to sugar mixture. Cook and stir until thickened. Add pineapple and butter. Pour over potatoes. Serve immediately, or place in a 350-degree oven just until bubbly hot. Makes 8 servings.