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Pineapple chunks add unexpected, yet delicious bursts of tartness to naturally sweet sweet potatoes. Add pecans, if you'd like, for another layer of flavor that people will love. Paula Mayo - Feedings Hills, Massachusetts
This recipe is:
Diabetic Friendly
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Nutritional Facts 3/4 cup (calculated without pecans) equals 105 calories, trace fat (trace saturated fat), 0 cholesterol, 7 mg sodium, 26 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchange: 2 starch.
Originally published as Honey-Pineapple Sweet Potatoes in Simple & Delicious November/December 2008, p44
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Reviewed on Feb. 19, 2012 by vereader
Swwet potatoes did not cook evenly even though I increased the time--a lot of sweet potatoes--may have worked better to parboil them.
Reviewed on Nov. 16, 2010 by pearlrvr
This was just ok, nothing special. One tip if you decide to try this: skip the microwave and boil the sweet potatoes instead. Even stirring frequently they didn't cook evenly in the microwave.
Reviewed on Nov. 14, 2010 by cindydownes
Excellent - served to guests and they all loved it!
Reviewed on Nov. 14, 2010 by bettex1
I used canned sweet potatoes, no crushed pineapple and 20 oz. pineapple chunks. I also used brown sugar and a sprinkle of cinnamon. It turned out very well and we enjoyed it.
Reviewed on Nov. 13, 2010 by tamarachronister
This recipe is so simple. I prepared it according to the recipe, using locally 'grown' honey, and we LOVE it. It has become a MUST HAVE at Thanksgiving and Christmas dinners.
Reviewed on Dec. 10, 2008 by foag
Amazing! I had extra crushed pineapple so I used double the crushed and no tidbits. And no pecans...everyone loved it!
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