Sweet Potato Casserole with Pineapple and Coconut

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Sweet Potato Casserole with Pineapple and Coconut

 

Recipe By :Robin Robertson

Serving Size : 4 Preparation Time :0:00

Categories : Casserole Crockpot

Low-Fat Main Dishes

Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds sweet potatoes -- peeled and shredded

1/4 cup light brown sugar -- firmly packed

1/4 cup unsweetened coconut meat -- shredded

1/4 teaspoon ground cinnamon

1/2 cup pineapple -- chopped, fresh or canned

1/4 teaspoon coconut extract

1/4 teaspoon vanilla extract

 

Put everything but the pineapple and extracts in the pot. Cover and cook

on LOW for 6 hours.

 

Before serving add the pineapple and extracts, stir and serve.

 

Description:

" As the shredded sweet potatoes soften, they blend with the luscious

flavors of coconut and pineapple for a slow-cooked casserole with the

taste of the tropics. - Robin Robertson "

Source:

" Fresh from the Vegetarian Slow Cooker - page 180 "

Copyright:

" 2004 "

T(cooking):

" 6:00 "

 

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Per Serving: 249 Calories; 4g Fat (13.4%

calories from fat); 3g Protein; 52g Carbohydrate; 6g Dietary Fiber; 0mg

Cholesterol; 27mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat;

0

Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

 

NOTES : 3 1/2 to 4 quart size slow cooker.

 

The original directions say to oil the inside of the crock

before

adding the ingredients to prevent sticking. I never found it

necessary.

Nutr. Assoc. : 0 0 0 0 0 0 0