Mashed Sweet Potatoes With Pineapple and Spices
Per ServingMashed Sweet Potatoes With Pineapple and Spices |
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Makes: 8 | ||
Serving Size: 1/2 cup | ||
Calories | 80 | |
Fat | 1.5 | g |
Saturated Fat | 0.9 | g |
Trans Fat | 0 | g |
Carbohydrate | 16 | g |
Fiber | 2 | g |
Sugars | 8 | g |
Cholesterol | 5 | mg |
Sodium | 25 mg (without added salt) | |
Protein | 1 | g |
Choices: Starch 0.5, Fruit 0.5 |
- Makes: 8
- Serving Size: 1/2 cup
- Preparation Time: 5 minutes
- Cooking Time: 65 minute
Ingredients
3 | med. | sweet potatoes (about 5 oz. each) |
1 | can | (20 oz.) crushed pineapple in its own juice, drained of juice except for 1/4 cup |
1 | Tbsp. | melted butter |
1 | tsp. | ground cinnamon |
1/2 | tsp. | ground allspice |
1/2 | tsp. | ground ginger |
1/4 | tsp. | ground cloves |
Salt and fresh-ground black pepper to taste |
Directions
- Preheat the oven to 400°F. Prick the surface of the sweet potatoes with a fork. Place the sweet potatoes directly on the oven rack with a foil-lined baking sheet placed on the rack directly below it. Roast the sweet potatoes for about 45 minutes or until fork tender.
- Remove the sweet potatoes from the oven, and set aside until cool enough to handle. Scoop the flesh from the sweet potatoes, discarding the skin. Add the flesh to a large bowl. Add the remaining ingredients and mash well.
- Place the sweet potato mixture into a 4-cup casserole dish, and bake at 400°F for 20 minutes or until bubbly and lightly browned.