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Pine-Apple Sweet Potatoes
Pine-Apple Sweet Potatoes

Pine-Apple Sweet Potatoes

1 Hr(s) 55 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
5 medium sized sweet potatoes; peeled & sliced cross-wise into 1/2" pieces
3 medium McIntosh apples; peeled, cored & sliced into 1/2 " pieces
1 can (20 oz.) pineapple slices in their own juice; drain and reserve juice
1 cup fresh cranberries
1 can (12 oz.) frozen apple juice concentrate, thawed
2 Tablespoons cornstarch
1 teaspoon cinnamon
1/2 cup (or 1 stick) real, salted butter; melted
several sprigs of mint leaves for color (optional)
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Let's Make It
1
Preheat oven to 375 degrees F. Arrange sweet potatoes in single layer (overlapping if necessary) in a well-greased 11 X 13" pyrex baking dish.
2
Alternate apple and pineapple rings evenly on top of potato slices. Place 2-3 cranberries in the center of each apple & pineapple ring (using all cranberries).
3
In a mixing bowl, combine the concentrated apple juice & reserved pineapple juice with the cornstarch and cinnamon. Mix this vigorously with a fork until very smooth. Add the melted butter. Pour this juice mixture over the potato/apple/pineapple slices.
4
Cover with foil and bake for 45 minutes. Remove foil carefully and bake an additional 15 minutes until golden brown on top.
5
Remove from oven and allow to sit and rest 20 minutes before serving. Garnish with mint sprigs for color, serve and enjoy!
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