Candied Sweet Potato with Pineapple
uncooked sweet potato(es)
1½ pound(s), peeled and cut into 1-inch chunks
crushed pineapple canned in juice
8 oz, undrained
Splenda 1 Gram of Fiber Granulated no calorie sweetener
- Preheat oven to 425ºF. Coat a 2-quart casserole dish with cooking spray.
- Place potatoes in prepared dish. In a small bowl, combine crushed pineapple, Splenda and cinnamon; add to potatoes and toss until well mixed.
- Bake, stirring after 30 minutes, until sweet potato mixture is bubbly, about 45 minutes. Yields about 1/2 cup per serving.