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* '''Serves''': 8 |
* '''Serves''': 8 |
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| − | ==Ingredients== |
+ | == Ingredients == |
* 6 to 7 cups sliced [[sweet potatoes]] |
* 6 to 7 cups sliced [[sweet potatoes]] |
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* 1 x 9-ounce can crushed [[pineapple]] |
* 1 x 9-ounce can crushed [[pineapple]] |
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* flaked [[coconut]] (optional) |
* flaked [[coconut]] (optional) |
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| − | ==Directions== |
+ | == Directions == |
# Thinly slice lemon, orange and sweet potatoes. |
# Thinly slice lemon, orange and sweet potatoes. |
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# Alternate layers of potatoes, orange and lemon. |
# Alternate layers of potatoes, orange and lemon. |
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# Combine pineapple, sugar, butter and salt. Pour over potatoes. |
# Combine pineapple, sugar, butter and salt. Pour over potatoes. |
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| − | # Sprinkle coconut on top, if desired. Bake at 30 to 40 minutes or until tender in 350°F. oven. |
+ | # Sprinkle coconut on top, if desired. Bake at 30 to 40 minutes or until tender in 350 °F. oven. |
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Revision as of 01:29, 29 June 2010
Description
Fruit & Vegetable Recipes II by the South Carolina Department of Agriculture, public domain government resource—original source of recipe
- Serves: 8
Ingredients
- 6 to 7 cups sliced sweet potatoes
- 1 x 9-ounce can crushed pineapple
- 1 lemon
- 1 orange
- ½ cup brown sugar
- ½ cup butter
- ½ teaspoon salt
- flaked coconut (optional)
Directions
- Thinly slice lemon, orange and sweet potatoes.
- Alternate layers of potatoes, orange and lemon.
- Combine pineapple, sugar, butter and salt. Pour over potatoes.
- Sprinkle coconut on top, if desired. Bake at 30 to 40 minutes or until tender in 350 °F. oven.