2 can (10-oz) sweet potatoes, drained
1 can (8.25-oz) crushed pineapple, drained
1/8 tsp Nutmeg or cinnamon
1/2 tsp Salt
2 tbsp Brown sugar
1/4 cup Butter or margarine, melted
TOPPING
1/2 cup Butter or margarine, melted
1/3 cup Brown sugar, firmly packed
2 cup Cornflakes
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Mash potatoes in a large bowl until smooth. Add pineapple, nutmeg or cinnamon, salt, brown sugar and butter. Mix well with a fork. Spread evenly into a shallow dish. To make topping, mix brown sugar with melted butter. Add cornflakes and stir until cereal is well coated. Sprinkle evenly over potato mixture. Bake at 375ø until topping is brown and crisp. Yield: 6 to 8 servings.
DEBORAH BEARD (MRS. MICHAEL)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League.
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