Pineapple and Blue Cheese Sweet Potato Casserole

[Guest guest]

Pineapple and Blue Cheese Sweet Potato Casserole

 

4 lb. sweet potatoes, peeled and cut into quarters

1 cup packed brown sugar

1/2 cup butter, cut up

1/4 cup milk

4 eggs, lightly beaten

4 TB lemon juice

 

Toppers:

1 cup pineapple chunks

1/2 cup blue cheese, crumbled

 

In a Dutch oven cook potatoes, covered, in enough boiling salted water to

cover for

25 to 30 minutes or until tender; drain and return to pan.

 

Preheat oven to 350º F.

 

Slightly mash potatoes with a potato masher. Stir in sugar, butter, milk,

eggs, lemon

juice, stir until well combined.

 

Transfer sweet potato mixture to a greased 3 quart rectangular baking dish.

Sprinkle with

the toppers.

 

Bake, uncovered, for 30 to 35 minutes or until heated through.

 

Makes 8 to 12 servings.