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Southern Sweet Potatoes
We prefer this dish topped with miniature marshmallows (the white ones), but you can fix this classic sweet potato dish any way you like. Great with roast turkey or baked ham. Makes 10 servings.

1 29 oz can sweet potatoes, drained
2/3 cup dark brown sugar, firmly packed
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/3 cup margarine, melted
1/3 cup pineapple juice
1 teaspoon vanilla extract
1/3 cup dried cranberries
1/3 cup pineapple, crushed
baby mushrooms optional

Preheat oven to 350 degrees.

Place drained sweet potatoes in a large, flat casserole dish. In a small mixing bowl, add and mix sugar, flour, cinnamon, melted margarine, and pineapple in order listed. Pour this mixture evenly over the sweet potatoes. If you like, top with tiny marsh-mallows. Bake uncovered for 20 to 30 minutes or until marshmallows brown slightly and the liquid around the sweet potatoes begins to bubble.

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