FBD

Sweet Potato Casserole

Sweet potatoes baked with pineapple, maple syrup, pecans, dried apricots, and warm spices.

AmericanVegetarianEasy45 minBy Northstar

Ingredients

Servings
9
  • 40 oz canned cut sweet potatoes, drained (one 2 lb 8 oz can)
  • 8 oz canned crushed pineapple, drained
  • 0.5 cup maple syrup
  • 0.5 cup pecan halves
  • 0.3 cup dried apricots, sliced
  • 0.3 cup packed brown sugar
  • 1 tbsp butter or margarine, melted
  • 1 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 0.3 tsp salt

Instructions

  1. 1

    Preheat oven to 350°F.

  2. 2

    Place drained sweet potatoes in an ungreased 1½-quart baking dish.

  3. 3

    Combine pineapple, maple syrup, pecans, apricots, brown sugar, melted butter, cinnamon, pumpkin pie spice, and salt; pour over potatoes.

  4. 4

    Bake uncovered for 45 minutes or until heated through. Makes 8 to 10 servings.

Tags

pineapplevegetarianside dishcasseroleholidaysweet potatopecans