Hawaiian Sweet Potatoes
Reading edition
DIRECTIONS INGREDIENTS FOR 2 FOR 4 FOR 6
1. Cover and boil 20 minutes, or until tender unpared SWEET POTATOES 3 small (½ lb.) 3 medium (½ lb.) 4 large (1½ lbs.)
in boiling WATER 2 cups 3 cups 4 cups
2. Turn on oven; set at moderate (375° F.).
3. Grease a shallow baking dish holding about 1 pint 1 quart 1½ quarts
4. Drain potatoes; slip off skins, then mash well.
5. Beat in PET MILK 6 tablesp. ¾ cup 1 cup
brown SUGAR 1 tablesp. 2 tablesp. 3 tablesp.
SALT ⅛ teasp. ¼ teasp. ⅓ teasp.
6. Put into greased baking dish.
7. Cut in halves drained PINEAPPLE SLICES, canned 2 slices 4 slices 6 slices
8. Arrange on potato mixture along outer edge.
9. Sprinkle over potatoes, but not over fruit crushed CORN FLAKES 2 tablesp. ¼ cup ⅓ cup
10. Bake until thoroughly hot, or about 20 minutes 30 minutes 40 minutes
11. Serve hot from the baking dish.
Note: Well drained, canned sweet potatoes also can be used. You will need ¾ cup mashed sweet potatoes for 2; 1½ cups for 4 and 2¼ cups for 6.