Moms Thanksgiving Sweet Potato Pineapple Balls Recipes

MOMS CANDIED SWEET POTATOES & PINEAPPLE

Steps:

• 1. In a medium saucepan, add potatoes and 1/2 tsp salt, cover with water. Bring to boil, then reduce to simmer. Cook until fork tender and drain. In another saucepan, add the butter, brown sugar, pinch salt, pineapple juice, cinnamon and nutmeg. Bring to a boil and simmer until thickened some - won't be real thick, more like a glaze. If you want a thicker glaze, add a small amount of corn starch to the pineapple juice before adding. Once sauce is to desired thickness and potatoes are cooked. Add the drained pineapple to the glaze and cook until heated through. Stir in the vanilla. Gently toss the sweet potatoes with the glaze, being careful not to break up potatoes too much. Heat through for a few minutes and pour into a serving dish. Sprinkle with pecans if using. Serve immediately.

MOM'S THANKSGIVING SWEET POTATO-PINEAPPLE BALLS

Steps:

• Drain the yams and the pineapple VERY well.
• Mash the yams and pineapple in a large bowl with your hands or a masher.
• Roll into baseball size balls and cover in the corn flakes. They look nice with the flakes sticking up.
• For those who like marshmallows, place a marshmallow or use some mini marshmallows, placed in the center of the ball and then cover with the corn flakes; or indent and add marshmallows.
• Chill balls in the refrigerator to firm up.
• Place balls on a foil lined cookie sheet and bake, at 350°, to heat through and until cereal starts to brown; about 25 minutes.
• Easy to serve with a spatula.
• Since a "ball" is a portion and you can adjust the size of the balls based on how many guests you have!

SWEET POTATO WITH PINEAPPLE ----ALOHA ----

Steps:

• Boil whole sweet potatoes until tender, about 25 minutes.
• Let cool, then peel and cut into 1/2 inch thick slices.
• In a large skillet melt pineapple preserves, butter and cinnamon; add sweet potatoes to skillet. Cook gently; tossing lightly until sweet potatoes are glazed.
• Top with toasted coconut.

CANDIED PINEAPPLE SWEET POTATOES

Steps:

• 1. Preheat oven to 375 degrees. Peel sweet potatoes; cut into 1-1/4-inch chunks. Set aside.
• 2. Combine brown sugar, butter, cinnamon, cloves, nutmeg, and salt in a large bowl. Add sweet potatoes and pineapple; toss to coat. Place potato mixture in broiler-proof 3-quart baking dish.
• 3. Bake, uncovered, for 1 hour or until potatoes are fork-tender, stirring gently every 15 minutes. Remove from oven.
• 4. Position a rack 4-inches from the broiler, and preheat broiler.
• 5. Sprinkle marshmallows over potatoes. Place dish under the broiler and broil for about 1 minute or until marshmallows are golden brown. Let stand 5 minutes before serving.