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UPSIDE DOWN PINEAPPLE SWEET POTATOES Recipe

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This recipe for UPSIDE DOWN PINEAPPLE SWEET POTATOES is from Meals N' Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 lb. orange fleshed sweet potatoes
4 tbsp. butter
1/2 cup lightly packed brown sugar
7 slices canned pineapple ( drained and dried )
1/2 cup blueberries ( or other small berries ) optional
2 large eggs beaten
1/2 tsp. ground cinnamon
1/2 tsp. baking powder
1 tsp. salt
black pepper to taste
Directions:
Directions:
Preheat oven to 350º. Coat a 9 inch round cake pan with cooking spray and set aside. Bake sweet potatoes and let cool. Melt butter with brown sugar in sauce pan over medium heat. Pour the mixture in the prepared pan, coating the bottom evenly. Arrange 6 pineapple slices in a ring around the edge and one in the center of the pan. Sprinkle blueberries inside the pineapple centers. Peel the potatoes and place in a mixing bowl. Mash roughly with a fork. Add the eggs, cinnamon, baking powder, salt and pepper. Whisk until well blended. Spoon the mixture into the baking pan, spreading evenly over the pineapple and smoothing the top. Rap the pan sharply on the countertop 3 or 4 times to knock out air bubbles. Bake until the top looks dry and feels springy to the touch.( about 40 minutes ) Cool 10 minutes in the pan on a rack. Invert a plate over the pan and holding the plate and pan firmly with oven mitts, flip them so the potatoes drop onto the plate, pineapple side up. Serve warm
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
2 hours

 

 

 

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