Candied Sweet Potatoes with Pineapple
Olive oil cooking spray
1½ pound(s), peeled and cut into 1-inch chunks
Crushed pineapple canned in juice
8 oz, undrained
1 tbsp(s), calorie free sweetener such as Splenda or Sweet'N Low
- Preheat oven to 425ºF. Coat a 2-quart casserole dish with cooking spray.
- Place potatoes in prepared dish. Combine crushed pineapple, Splenda and cinnamon in a small bowl; add to potatoes and toss until well mixed. (Note: You can use canned sweet potatoes in water to save time, if you prefer.)
- Bake, stirring after 30 minutes, until sweet potato mixture is bubbly, about 45 minutes.
- Yields about 1/2 cup per serving.