Pineapple Sweet Potato Bread Food

SWEET POTATO BREAD & PINEAPPLE BUTTER

Steps:

• In a large bowl, combine the first seven ingredients. In a small bowl, combine the eggs, potatoes, oil and water. Stir into dry ingredients just until moistened., Transfer to a greased 9x5-in. loaf pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack., In a small bowl, combine butter and pineapple. Serve with bread.

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.

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.

SWEET POTATO AND PINEAPPLE SPOON BREAD

Steps:

• Preheat oven to 350 degrees F.
• Bring a pot or kettle of water to a boil.
• Bake sweet potatoes in skin until fork tender about 40 minuets and let cool to touch.
• Remove skin and place sweet potato in a large mixing bowl mash till softened.
• Add drained pineapples, stir together.
• Add vanilla, cinnamon, nutmeg, molasses and ginger to the and bowl stir.
• I taste at this point to determine how much sugar to add, usually no more than 1/2 a cup and stir.
• Again I would taste to determine if the flavors are what I wish, since raw eggs are added in the next set, this is where I do my final tweeking or tasting.
• Then in a separate bowl combine the corn muffin mix, eggs, milk, sour cream until just blended.
• Add the muffin mixture to the sweet potato mixture and stir until combined, the texture should be closer to pancake mix than to muffin mix.
• Using two equal size baking dishes fill one with the boiling water and place in the oven on the lower shelf leaving space on the upper shelf for the spoon bread.
• Fill the second with the combined mixture place on top shelf in over.
• cook for about 45 minutes to an hour depending on oven size and container used to cook it.
• The spoon bread is complete when a tooth pick or knife inserted in the middle comes out not wet, because it is a very moist mixture you do not want a clean knife as you would with a cake, it should not be moving in the middle indicating it is still not fully cooked, if it moving in the middle and still wet when checked I would add 15 minutes to cooking time and check again.
• When it is out cover with foil to keep the moisture for about fifteen minutes
• Then it is all set to eat or can be kept and reheated great for plan ahead meals.

SWEET POTATO-PINEAPPLE BREAKFAST BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
• Beat 1 cup flour, sweet potatoes, brown sugar, milk, vegetable oil, eggs, baking powder, cinnamon, orange zest, salt, and baking soda together in a bowl using an electric mixer until batter is smooth, about 2 minutes. Stir remaining 1 cup flour into batter; fold in pineapple. Pour batter into prepared loaf pan.
• Bake in the preheated oven until a knife inserted in the center of the bread comes out clean, 55 to 60 minutes.

PINEAPPLE SWEET POTATO BREAD

Steps:

• In a large bowl, combine the first five ingredients. In a small bowl, whisk the sugar, oil and egg; mix in the sweet potato, pineapple and orange zest. Stir into dry ingredients just until moistened. Fold in walnuts. , Transfer to a 5-3/4x3x2-in. loaf pan coated with cooking spray. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

SWEET POTATO PINEAPPLE BAKE

Steps:

• In a large bowl, mash the sweet potatoes. Stir in the pineapple, pecans, brown sugar and butter. , Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 375° for 20 minutes. Sprinkle with marshmallows. Bake 5 minutes longer or until marshmallows are lightly browned.

SWEET POTATO, PEAR AND PINEAPPLE BREAD PUDDING

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Butter a 1 quart casserole dish.
• In a large bowl, whisk together the sour cream, milk, sugar, eggs, baking powder, ginger and vanilla. Stir in the pears, pineapple and sweet potatoes just to coat, then add the bread cubes and mix until evenly distributed. Pour into the prepared baking dish. Set aside.
• In a separate bowl, stir together the brown sugar, flour and orange zest. Briefly stir in the butter and pecans. Sprinkle over the top of the bread pudding.
• Bake for 30 minutes in the preheated oven, until evenly puffed up and browned.

SWEET POTATO BREAD I

Steps:

• Combine sugar and oil; beat well. Add eggs and beat. Combine flour, baking soda, salt, cinnamon and nutmeg. Stir flour mixture into egg mixture alternately with water. Stir in sweet potatoes and chopped nuts.
• Pour batter into greased 9x5 inch loaf pan (or 2 small loaf pans). Bake at 350 degrees F (175 degrees C) for about one hour.

SWEET POTATO & PINEAPPLE KORMA

Steps:

• Heat korma paste and toss with sweet potatoes, peeled and cut into large chunks.
• Pour in coconut milk and water then cook for about 15 mins or until the sweet potato is tender. Tip in pineapple chunks simmer for 2 mins, then season. Scatter with coriander and serve with naan bread.

PINEAPPLE SWEET POTATO BAKE

Steps:

• Place sweet potatoes in a Dutch oven or large kettle and cover with water. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until tender. Drain; cool slightly. Peel and cut each potato lengthwise into quarters; cut each quarter into two or three wedges. Place in a greased 13-in. x 9-in. baking dish., Drain pineapple, reserving juice. Sprinkle pineapple over potatoes. In a saucepan. combine sugar and cornstarch. Stir in the reserved pineapple juice until blended. Add butter. Bring to a boil; cook and stir for 2 minutes or until thickened. , Pour over potatoes and pineapple. Top with cherries; sprinkle with cinnamon. Bake, uncovered, at 350° for 30-35 minutes or until heated through.