Moms Thanksgiving Sweet Potato Pineapple Balls Food

PINEAPPLE SWEET POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter one 9x13 inch baking dish.
• Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain, and transfer to a large bowl to cool. Peel and quarter.
• In a sauce pan, combine pineapple, sugar, cinnamon, ginger, nutmeg and cloves. Bring to boil and reduce heat.
• Arrange potatoes in a single layer in baking dish. Pour sauce over potatoes and bake for 45 minutes.

MOMS CANDIED SWEET POTATOES & PINEAPPLE

Steps:

• 1. In a medium saucepan, add potatoes and 1/2 tsp salt, cover with water. Bring to boil, then reduce to simmer. Cook until fork tender and drain. In another saucepan, add the butter, brown sugar, pinch salt, pineapple juice, cinnamon and nutmeg. Bring to a boil and simmer until thickened some - won't be real thick, more like a glaze. If you want a thicker glaze, add a small amount of corn starch to the pineapple juice before adding. Once sauce is to desired thickness and potatoes are cooked. Add the drained pineapple to the glaze and cook until heated through. Stir in the vanilla. Gently toss the sweet potatoes with the glaze, being careful not to break up potatoes too much. Heat through for a few minutes and pour into a serving dish. Sprinkle with pecans if using. Serve immediately.

ROASTED SWEET POTATOES & PINEAPPLE

Steps:

• Heat oven to 400ºF.
• Combine potatoes and pineapple in large bowl. Mix remaining ingredients until blended. Add to potato mixture; mix lightly.
• Spread onto rimmed baking sheet sprayed with cooking spray.
• Bake 45 to 50 min. or until potatoes and pineapple are tender and golden brown, turning after 30 min.

SWEET POTATO BALLS

Steps:

• Mash the sweet potatoes while they are still hot and add the butter, salt and spices.
• Add the egg and continue to whip until thoroughly combined.
• Chill until firm and then form into golf ball sized piece, stuffing 2 to 3 marshmallows in center of each ball.
• Roll in the ginger snap crumbs and place on a non-stick or lightly greased baking sheet.
• Bake at 400°F for 10 to 15 minutes.

MOM'S THANKSGIVING SWEET POTATO-PINEAPPLE BALLS

Steps:

• Drain the yams and the pineapple VERY well.
• Mash the yams and pineapple in a large bowl with your hands or a masher.
• Roll into baseball size balls and cover in the corn flakes. They look nice with the flakes sticking up.
• For those who like marshmallows, place a marshmallow or use some mini marshmallows, placed in the center of the ball and then cover with the corn flakes; or indent and add marshmallows.
• Chill balls in the refrigerator to firm up.
• Place balls on a foil lined cookie sheet and bake, at 350°, to heat through and until cereal starts to brown; about 25 minutes.
• Easy to serve with a spatula.
• Since a "ball" is a portion and you can adjust the size of the balls based on how many guests you have!

SWEET POTATOES ON PINEAPPLE RINGS

Steps:

• In a large bowl, combine the sweet potatoes, brown sugar, butter, salt, cinnamon and nutmeg. Place pineapple slices in a greased 13-in. x 9-in. baking dish. Top each slice with 1/4 cup sweet potato mixture and a marshmallow. Bake, uncovered, at 400° for 10-15 minutes or until heated through.

PINEAPPLE-STUFFED SWEET POTATOES

Steps:

• Wrap potatoes in foil and bake at 400° for 45-50 minutes or until tender. Let stand until cool enough to handle. Cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving a thin shell., In a small bowl, mash the pulp; add the pineapple, brown sugar, butter and salt. Stir in cranberries and 1 tablespoon pecans. Spoon into potato shells. Sprinkle with remaining pecans. Place on a baking sheet. Bake at 400° for 8-12 minutes or until heated through.

CANDIED PINEAPPLE SWEET POTATOES

Steps:

• 1. Preheat oven to 375 degrees. Peel sweet potatoes; cut into 1-1/4-inch chunks. Set aside.
• 2. Combine brown sugar, butter, cinnamon, cloves, nutmeg, and salt in a large bowl. Add sweet potatoes and pineapple; toss to coat. Place potato mixture in broiler-proof 3-quart baking dish.
• 3. Bake, uncovered, for 1 hour or until potatoes are fork-tender, stirring gently every 15 minutes. Remove from oven.
• 4. Position a rack 4-inches from the broiler, and preheat broiler.
• 5. Sprinkle marshmallows over potatoes. Place dish under the broiler and broil for about 1 minute or until marshmallows are golden brown. Let stand 5 minutes before serving.