Pineapple Sweet Potatoes
"I made these to take to a big Thanksgiving dinner and they were a great hit! This is a keeper."
- Ready In:
- 1hr 5mins
- Ingredients:
- 12
- Yields:
-
1 batch
- Serves:
- 8
ingredients
- 8 cups sweet potatoes (about 6)
- 3⁄4 cup pineapple preserves
- 1 tablespoon ginger, grated
- 1⁄2 cup unsalted butter
- 1⁄2 cup brown sugar
- 1⁄4 cup Curacao
-
Crumb Topping
- 1⁄2 cup pecans
- 1⁄2 cup flour
- 1⁄2 cup brown sugar, packed
- 1⁄2 cup unsalted butter
- nutmeg
- ginger
directions
- Bake the sweet potatoes until they are very soft and oozing.
- Let cool a little. Peel and slice into rounds about 1/2 inch thick in a greased casserole dish.
- Melt the preserves with the butter, brown sugar, ginger and Curacao.
- I keep ginger root in the freezer and grate the frozen knob.
- Pour the hot mixture over the sweet potatoes, turning gently to cover each piece. Gently press the sweet potatoes into a flat surface and sprinkle the topping evenly over the top.
- Cut together crumb topping and sprinkle over the top.
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Reviews
-
Well first I learned my small town does not sell liquor at all, and even the nearest city by law cannot sell it on Sunday which is today (see Rev ch 13-study your Bible and obey the Ten Commandments! Not man's revisions of the law :) ). Anyway, so I had to skip the Curacao (I know, hopefully someone will review who actually used this different ingredient). I boiled potatoes instead of bake & didn't care for the crumb topping as the directions weren't the clearest. Came out mushy. Overall tasted fine but I've had better the more traditional way. The pineapple taste was subtle so this was good and I may use this ingred again. Blessings in Jesus. -
Most wonderful. I used 1/4 cups of Splenda Brown, skipped the Curacao for now and lightened up a bit on the ginger....we loved it. John in Tucson
