Here is a different take on a sweet potato casserole. There is pineapple, raisins, pecans, and sherry in it, plus other great ingredients to surprise your taste buds. I have a very old cookbook from Rubbermaid Employees that I am using to put up recipes that are unusual, hard to find, or are just different in case any searchers are looking for hard to find recipes they remember from childhood. So far, the recipes are getting lots of views, so I will keep going. This recipe looks like a great side dish to serve to family or guests at Thanksgiving, Christmas, other holidays, or anytime. Have fun and Happy Cooking!
- Step 1
In a pot, boil 6 medium sized sweet potatoes or yams that are peeled and sliced into 1/2″ pieces until tender when poked with a sharp knife. Drain off water.
- Step 2
In a buttered casserole dish, place a layer of sweet potatoes in and top with a layer of pineapple chunks, using a no. 2 can in own juice. Repeat layers to top of dish.
- Step 3
In a saucepan, gently heat 1 1/2 sticks butter, 1 1/2 C packed light brown sugar, 1/2 C California Sherry, 1/8 t. salt, and 1/2 t. nutmeg, stirring until all the sugar is dissolved.
- Step 4
Pour the hot liquid over the sweet potatoes and pineapple chunks; sprinkle top with 3/4 C raisins and 1/2 C chopped pecans.
- Step 5
Bake casserole in a moderate oven (350 degrees) for 1 hour until done. Serve with ham or pork roast.
- Step 6
If desired, serve with either a California Dry Sauterne or Rose’.
- Step 7
Be sure to check out my many other recipe articles in Bukisa! Have fun and Happy Cooking!