Sweet Potatoes & Pineapple Coconut-"Naples Style"

Submitted by MadCity Dale

"From my favorite sister in law. This Purdue University graduated teacher and all around great cook-KISS style (Keep It Simple Stupid!). This recipe will be used this summer, both ways, at the Farmer Market Cafe in Madison and Northside Farmers Market! SERVED AS A SOUP = (add 1 cup each blueberries, cranberries and/or diced Honey Crisp apples, simmer 5 minutes) and served at the first "Northside Empty Bowls" fund raiser for FEED kitchens, March 14, 2015."

 

• Ready In: 50mins
• Ingredients: 7
• Yields: 1/2 Gallon

ingredients

• 3 medium sweet potatoes
• juice from pineapple
• 3 tablespoons butter
• 1 cup crushed pineapple
• 1⁄2 cup shredded coconut
• 3⁄4 cup brown sugar
• salt and pepper

directions

1. peel and dice sweet potatoes.
2. add juice from pineapple can to sweet potatoes, sauté at med-high, in butter and pineapple juices, cook till fork tender.
3. add remaining ingredients to pot and cook 5 minutes until fully blended. salt and pepper to taste.
4. serve as a side dish or add whipped cream for dessert or add soup (see above comments) and/or fruit ingredients.