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11/19/2017
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Festive Sweet Potatoes

Quick Specs
 
Makes: 10 servings
 

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Ingredients
Directions

Ingredients
3 large sweet potatoes (about 3 pounds)
20-ounces of pineapple chunks in their own juice
11-ounces mandarin-orange sections, drained
2 medium-sized firm bananas
1 small orange, sliced
medium-sized lemon, sliced
cup dark, seedless raisins
cup pecans, toasted and chopped
cup miniature marshmallows
4 tablespoons margarine or butter
1 cup dark brown sugar, packed
teaspoon ground cinnamon
teaspoon ground nutmeg
teaspoon ground allspice

Directions

1) Place sweet potatoes in a 5-quart saucepot and fill it with enough water to cover the potatoes. Heat on high until boiling. Reduce heat to low, cover, and simmer 30-40 minutes or until potatoes are tender. Drain potatoes; cool slightly, then peel and cut into -thick slices.

2) While waiting for the sweet potatoes, drain all but cup juice from pineapple chunks. Combine pineapple juice, orange and lemon slices, brown sugar, raisins, margarine or butter, cinnamon, nutmeg, and allspice into a 3-quart saucepan over high heat until it boils. Reduce heat to low, cover, and simmer until mixture thickens slightly, about 10 minutes. Discard orange and lemon slices.

3) Preheat oven to 350 degrees F. Grease 13 x 9 glass baking dish. Overlap sweet potato slices in baking dish. Place pineapple chunks, mandarin oranges, bananas, and pecans among sweet potato slices. Pour spice sauce over potatoes and top with marshmallows. Bake 20-25 minutes or until marshmallows melt and turn golden brown and mixture begins to bubble.

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