Pineapple Upside-Down Sweet Potatoes
Source of Recipe
Lean and Luscious Meatless
* Exported from MasterCook *
Pineapple Upside-Down Sweet Potatoes
Recipe By : Bobbie Hinman and Millie Snyder
Serving Size : 6 Preparation Time :0:00
Categories : Diabetic, Vegetables
Amount Measure Ingredient -- Preparation Method
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TOPPING:
2 tablespoons margarine -- melted
2 tablespoons brown sugar -- firmly packed
1 tablespoon maple syrup
ground cinnamon
1 1/2 cups canned pineapple chunks (unsweetened) -- drained
FILLING:
1 can sweet potatoes (18 oz)
1 1/2 teaspoons vanilla extract
3/4 teaspoon ground cinnamon
1 tablespoon brown sugar -- firmly packed
Preheat oven to 350 degrees.
Lightly oil a 9-inch pie pan or spray with a nonstick cooking spray. Combine margarine, brown sugar, and maple syrup in prepared pan. Mix well and spread evenly over bottom of pan. Sprinkle lightly with cinnamon. Arrange pineapple chunks in a single layer over margarine mixture.
In a large bowl, combine all filling ingredients. Mash with a fork or a potato masher until smooth and thoroughly combined. Spoon sweet potato mixture over pineapple chunks. Smooth the top with the back of a spoon.
Cover with aluminum foil and bake 45 minutes. Let pan sit 1 minute, then remove foil, run a knife around the edge of the pan, and invert onto a serving plate.
Each serving provides:
187 calories, 2 g protein, 4 g fat, 37 g carbohydrate, 93 mg sodium, 0 mg cholesterol
1/2 fruit exchange, 1 fat exchange, 1 bread exchange, 32 additional calories
Source:
"Lean and Luscious Meatless"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
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