This time, I bought the sweet potatoes at ALDI, 3 lbs. for $1.19. It was cheaper at Walmart (28¢/lb), but I didn't want to make a separate trip. I bought the pineapple a few months ago, on sale with coupons. And instead of Special K, this year I'll be using Honey Bunches of Oats bought on this trip. (To see all my bargain shopping, check out Wednesday Weekly Shopping.)
(Looking for other Thanksgiving recipes? Try out this free 24 Thanksgiving Dinner Recipes and Fall Craft Projects e-book or this free Thanksgiving dessert e-cookbook! And to save on your Thanksgiving dinner, check out these Thanksgiving coupons.)
SWEET POTATO AND PINEAPPLE CASSEROLE
3 lbs. whole sweet potatoes
8 oz crushed pineapple, undrained
1/4 tsp nutmeg
1/4 tsp ginger
1/2 tsp cinnamon
2 tbsp brown sugar
1/4 cup butter or margarine, melted
1/3 cup brown sugar
1/2 cup butter or margarine, melted
2 cups Special K cereal
1 tsp cinnamon
Preheat the oven to 350 degrees. Wash sweet potatoes, removing any eyes. Prick sweet potatoes several times each with a fork. Microwave for 12 minutes, turning sweet potatoes over halfway through. Allow sweet potatoes to cool, then remove skins from the flesh and put in a large mixing bowl. Mash the sweet potato flesh with a potato masher.
Add pineapple, spices, sugar, and butter or margarine and mix well. Place mixture in a 9x9 casserole dish.
Make crunchy topping: In a medium bowl, mix brown sugar, melted butter or margarine, and Special K together until the cereal pieces are coated. Spread the crunchy topping evenly on top of the sweet potato mixture. Sprinkle with cinnamon
Bake for 30 minutes, uncovered, or until the topping is brown and crisp.
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