*  Exported from  MasterCook II  *
 
                     Pineapple Sweet Potato Casserole~
 
 Recipe By     : BH&G Vegetable Cook Book 1968
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Low-Fat/Low-Cal
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      1Lb 2Oz Can   Whole sweet potatoes -- (3 cups)
    3      Tablespoons   Butter or margarine
      1/2  Tsp           Salt
      1/4  Cup           Orange juice
    8 3/4  Oz Can        Crushed pineapple -- drained (1 cup)
    4                    Marshmallows -- cut in half
                         Walnut halves -- optional
                         Pineapple spears -- optional
 
    Mash potatoes, add butter, salt, and orange juice; beat with electric or
 rotary beater until light and fluffy. Add crushed pineapple. Pour into
 greased 1-quart casserole. Dot with butter. Bake in a moderate oven (350~)
 about 45 minutes.
    During last 10 or 15 minutes of baking, top casserole with halved
 marshmallows (walnut halves and pineapple spears, too, if desired). Bake
 until marshmallows are melted and golden.
    Serves 6.
 
    Per serving:  Calories 401; fat 6.1 g (12.9%); cholesterol 15 mg;
 carbohydrate 90.3 g (84.5%); fiber 3.6 g; protein 2.8 g; sodium 271 mg;
 potassium 573 mg; calcium 62 mg; vitamin A 3035 iu.
 
    Typed for you by Marjorie Scofield    3/26/96
 
                    - - - - - - - - - - - - - - - - - -
 
 
 Nutr. Assoc. : 5216 0 0 0 0 0 0 0