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Wednesday, September 30, 2009

Baked Sweet Potato Gratin with Pineapples



While Mark Lowry does not have good health advice, he is hilarious.

Here is the truth about sweet potatoes though: cooking your sweet potato does not cook the vitamins out of the vegetable. I have heard this from other misguided cooks but check out the nutrition facts at WHFoods: Sweet Potatoes Nutrition Profile. Notice that the nutrition information is given for a baked sweet potato with the skin on it. If you read the entire nutrition profile you should notice that baking is the best way to cook it, not boiling. Boiling the sweet potato causes some of the nutrients to be absorbed by the water instead of staying in the sweet potato.

And finally the recipe:

Baked Sweet Potato Gratin with Pineapples

3 pounds of sweet potatoes sliced thin

2 tablespoons of butter, cut into small cubes

1 cup of crushed pineapple in its own juice

1 teaspoon of ginger

1/2 teaspoon of cinnamon

1/2 cup of brown sugar

Preheat oven to 350 degrees and use a greased 2-quart baking dish. In small bowl mix pineapple, ginger, cinnamon, and brown sugar.
In baking dish make a layer of sweet potatoes, sprinkle some pineapple mixture over that and dot with butter, continue to layer sweet potatoes and pineapple mixture this way until all the ingredients are used. End with the pineapple mixture and butter on top. Bake for 1 hour or until the sweet potatoes are tender. You may want to cover the dish with foil before baking and then take the foil off halfway through cooking to keep the top layer from getting over cooked. Serves 8.

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