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Sweet Potato Crisp

This is another take on a sweet potato casserole, going into the fall holiday season. Pineapple adds to the sweetness and gives it a little tang...very nice.


3 cans (29 oz ea) cut sweet potatoes, drained and mashed
1 can (8 oz) crushed pineapple, do not drain
1/2 cup (1 stick) butter, soft
1/4 tsp cinnamon
1/2 tsp salt
1/2 cup packed light brown sugar


1. Preheat oven to 400 degrees Coat 8 " square baking dish with non stick spray.
2. In large bowl, combine sweet potatoes, pineapple with juice, butter scinnamon and salt. Mix well and spoon into dish.
3. Bake for 30 minutes. Remove from oven & sprinkle with the brown sugar. Place baking dish back in oven for 5 minutes, or until sugar is browned.

***6 servings