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Sweet Potato and Pineapple Gratin Recipe |
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You can serve these in the same casserole you bake them in (although it will be very hot when you bring it to the table). And the aromas will be so tempting, you have to remind everyone to be careful!
Ingredients 1 (15 1/4-ounce) can unsweetened crushed pineapple, undrained 2 tablespoons honey 1/4 teaspoon salt 2 medium-large sweet potatoes (about 1 pound) , peeled and very thinly sliced vegetable cooking spray 1 1/4 cups crushed gingersnaps, divided
Method Preheat oven to 375o. Drain pineapple, reserving pineapple and 1/2 cup juice separately. Add honey and salt to juice; stir well.
Arrange half of sweet potatoes over potatoes. Top with half of gingersnaps crumbs. Stir juice mixture; drizzle half over crumbs. Repeat layers of sweet potato and pineapple. Cover tightly with aluminium foil; bake for 55 minutes. Uncover, sprinkle with remaining gingersnaps crumbs, and bake 10 minutes.
Per serving: 52 g carbohydrates, 235 calories, 3 g fat(0 g saturated), 0 mg cholesterol, 3 g Protein, 250 mg sodium |
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