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Sweet Potatoes & Pineapple Coconut-"Naples Style"

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“From my favorite sister in law. This Purdue University graduated teacher and all around great cook-KISS style (Keep It Simple Stupid!). This recipe will be used this summer, both ways, at the Farmer Market Cafe in Madison and Northside Farmers Market! SERVED AS A SOUP = (add 1 cup each blueberries, cranberries and/or diced Honey Crisp apples, simmer 5 minutes) and served at the first "Northside Empty Bowls" fund raiser for FEED kitchens, March 14, 2015.”
READY IN:
50mins
YIELD:
1/2 Gallon
UNITS:
US

Ingredients Nutrition

Directions

  1. peel and dice sweet potatoes.
  2. add juice from pineapple can to sweet potatoes, sauté at med-high, in butter and pineapple juices, cook till fork tender.
  3. add remaining ingredients to pot and cook 5 minutes until fully blended. salt and pepper to taste.
  4. serve as a side dish or add whipped cream for dessert or add soup (see above comments) and/or fruit ingredients.

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