Ingredients:
6-8 fresh sweet potatoes (or substitute canned)
1 can pineapple chunks (drained)
1/3 cup light brown sugar (packed)
1 TBSP cinnamon
1/2 tsp nutmeg
1/3 cup unsalted butter
1/2 cup toasted pecans
Salt to taste
Directions:
1. Pre-heat oven to 350°. Lightly grease a 3 qt baking dish.
2. Boil Sweet potatoes whole until soft. Remove skins and mash in large bowl. (or 4 one qt. cans drained and mashed)
3. Mix in pineapple chunks, brown sugar, butter, cinnamon, and nutmeg. Pour mixture into prepared baking dish.
4. Bake for 35-45 minutes.
5. Top with toasted pecans.
Cooks Tip: Toasting pecans is easy. Just follow these simple steps. It's a wonderful way to bring out the nut's flavor.
1. Pre-heat your oven to 350° F.
2. Spread your pecans in a single layer on a sheet pan or baking dish. You can toss your pecans in a little bit of melted butter but if you're looking to cut the fat they are just as good with no butter.
3. Bake in the oven, watching closely, for about 5-10 minutes. Toss once or twice to ensure even toasting. They are finished when they are golden brown and aromatic.
