Sweet Potato and Pineapple Gratin

[Guest guest]

Sweet Potato and Pineapple Gratin

 

A fresh interpretation of a Thanksgiving standard. If you expect a large

crowd, the recipe can be easily doubled and baked in a lasagna pan.

 

 

Ingredients

 

 

- - No-stick cooking spray

2 8-ounce (240-g) cans unsweetened crushed pineapple, undrained

2 tablespoons honey

1/2 teaspoon sea salt

12 - fat-free graham cracker squares

2 tablespoons brown sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

2 - medium-large sweet potatoes (about 1 1/4 pounds/600 g), peeled and

very thinly sliced

 

 

Preparation - Estimated cooking time: Over 60 minutes -

1 Preheat the oven to 375 degrees F (190 degrees C). Spray a 1 1/2-quart (1

1/2-liter) baking dish with cooking spray.

2 Drain pineapple, reserving pineapple and 1/2 cup (4 fl oz/120 ml) juice

separately. Add honey and salt to juice and stir well.

3 In a food processor, combine graham crackers, brown sugar, cinnamon and

ginger. Process to crumbs.

4 Arrange half the sweet potatoes in the prepared baking dish. Top with half

of the graham cracker crumb mixture. Stir juice mixture and drizzle half of

it over the crumbs. Cover with the remaining sweet potatoes, followed by the

pineapple. Drizzle the remaining juice mixture over pineapple.

5 Cover tightly with aluminum foil and bake for 45 minutes. Uncover,

sprinkle with remaining graham cracker crumbs and bake for 10 minutes

longer.

 

Nutritional Analysis

Number of Servings: 6 servings

Per Serving

Calories 132 Carbohydrate 33 g

Fat 0.3 g Fiber 1.9 g

Protein 1 g Saturated fat 0 g

Sodium 227 mg

 

 

 

 

Language is an _expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

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