Sweet Potato Mounds video
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SWEET POTATO MOUNDS
- 3 medium sweet potatoes, unpeeled
- 8 oz. canned crushed pineapple, unsweetened, undrained
- 2 T pure maple syrup
- 1 tsp. ground cinnamon
- 1 can (20 oz.) pineapple slices
- 1 cup pineapple juice (reserved from draining canned pineapple slices above)
- 2 T pure maple syrup
- 2 tsp. cornstarch
- 8 pecan halves
Cook sweet potatoes in salted water. When cooled, peel off skin. Mash sweet potatoes with crushed pineapple, syrup and cinnamon and set aside. Drain pineapple slices, reserving juice for glaze. In a small saucepan, combine 1 cup pineapple juice with syrup and cornstarch. Stir to dissolve. Bring to a boil, stirring constantly to make a glaze. Prepare a 9 × 13 casserole dish with cooking spray. Pour half of the glaze into the dish to cover the bottom. Arrange the pineapple rings on the glaze in 2 rows of 4 rings each. Using an ice cream scoop, mound a rounded scoop of the potato mixture on each ring. Bake at 3500 for 15 minutes. Remove from oven and place a pecan half on top of each scoop of potato. Spoon the remaining glaze evenly over each potato scoop and pineapple ring. Bake an additional 5 minutes.
Yield: 8 mounds
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