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Sweet Potato Pineapple Casserole
Ingredients:
- 2 cans (1lb 1 oz) whole sweet potatoes, drained
- 1 can (8 ¾ oz) crushed pineapples, drained
- 1/8 tsp. nutmeg
- 2 Tbsp. brown sugar
- ¼ cup margarine, melted (Fleishman’s white corn oil marg. used)
Crunchy Topping: - 1/3 cup brown sugar
- ½cup margarine, melted
- 2 cups corn flakes
Instructions:
Preheat oven to 375 degrees. Turn potatoes into large bowl; mash smoothly. Add pineapple, nutmeg, 2 Tbsp. brown sugar and ¼ cup melted butter. Mix with fork until well combined. Turn into 1 ½quart shallow baking dish, spread evenly. Make crunchy topping by mixing sugar and margarine. Add corn flakes, toss until; cereal is well coated. Sprinkle topping over sweet potato mixture. Bake uncovered 30 minutes or until topping is brown and crisp.
Makes 8 servings.
Nutrient Information:
(Based on approximate analysis per serving)
| Calories (per 4 oz. serving) |
197 kcall |
| Protein (g) | 2 g |
| Carbohydrate | 23 g |
| Dietary Fiber | 2 g |
| Total Fat | 11 g |
| Saturated Fat | 2 g |
| Cholesterol | 0 mg |
| Phosphorus | 34 mg |
| Potassium (mg) | 165 mg |
| Sodium (mg) | 226 mg |
Kidney Options is supported by
Fresenius Medical Care
North America