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A twist on a traditional Thanksgiving or Easter side dish. Camote (sweet potato)is a delicious nutty, slightly sweet vegetable that can be used in place of chestnuts or yam.

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Recipe Summary test

prep:
15 mins
cook:
1 hr 30 mins
total:
1 hr 45 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Place camote in a large pot and cover with water. Add salt and bring to a boil. Cook over medium heat until crisp-tender, about 10 minutes; do not overcook. Drain and transfer camote to a 9x13-inch baking dish.

  • Combine pineapple, brown sugar, butter, and cinnamon in a bowl; pour over the camote in the baking dish and toss to coat. Cover with aluminum foil.

  • Bake in the preheated oven until soft and bubbly, about 1 hour. Remove aluminum foil and bake 15 minutes more.

Cook's Note:

You may substitute fresh yellow yams for the camote. Feel free to use fresh or canned pineapple.

Nutrition Facts

196 calories; protein 2.4g; carbohydrates 41.3g; fat 3g; cholesterol 7.6mg; sodium 295.2mg. Full Nutrition
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