Whipped Sweet Potatoes

This recipe is a family favorite for Thanksgiving and when ever they can persuade me to make it for them. It is a very easy recipe to make but I like to keep a few things special. So with out further ado.

Whipped Sweet Potatoes

2 - 29 ounce cans of Princella Cut Sweet Potatoes in light syrup - drained
1  - 20 ounce can of Dole Crushed Pineapple in its own juice. Drained and the juice put in a separate glass on ice
1 - stick of margarine
1/2 cup light brown sugar
2 cups of miniature marshmallows. Reserve the extra from the bag for the topping.
A dash of Cinnamon

1 large casserole dish sprayed with Pam or greased. For the holidays I sometimes use an aluminum foil pan to save on clean up or so I don't have to worry about taking the dish back from the party.

I use my Kitchen Aide K-5 to do the mixing but you can do it by hand or with a hand mixer.

Add the Drained Sweet Potatoes, pineapple, margarine, a dash of Cinnamon and brown sugar to the mixing bowl. Beat on a slow speed until smooth. I typically start on speed 1 and work my way up to speed 4. It is important that you scrape down the sides of the bowl often. After the mixture is smooth turn the mixer to the lowest speed and stir in 2 cups of marshmallows.

Pour the mixture into your greased casserole dish and smooth out the top in a nice design. Liberally cover with more of the marshmallows. Cover with the casserole lid or foil.

For a GLASS CASSEROLE put the casserole dish in a COLD oven and turn the temperature to 325f and bake for one hour. For all other pans pre-heat the oven to 350f and bake for 45 minutes. You might want to take the foil cover off for the last 10 minutes if you want a bubbly brown top.

This recipe can be modified for a variety of diets.

For the diabetic reduce or eliminate the brown sugar and cut the amount of marshmallows in half.
For a low fat diet cut in half the amount of margarine or eliminate it entirely.

Now you are probably wondering why you put the pineapple juice on ice. After you clean up the pans it will be time to kick up your feet and and have a nice cold glass of juice.

Pina Colada Chicken

I have had a request for my Pina Colada Chicken. This is a fast and easy recipe and I always serve it on a bed of brown rice.

1 pound of Chicken breasts
1 large can of crushed Dole Pineapple in its own juice
1 can of Coconut milk ( you can use the light version if you like)
1 cup of Bakers Coconut
1/2 teaspoon of salt
1/4 teaspoon of pepper
non stick cooking spray

In my heart shaped Le Creuset casserole dish, I spray the casserole dish and top with non stick cooking spray.

Rinse the chicken and place in the casserole dish. Sprinkle with salt and pepper. Drain the Dole Pineapple into a glass. Pour the coconut milk over the chicken, then add the drained pineapple and sprinkle the coconut on top. Bake at 350 degrees for 45 minutes.

Clean the sink out with your favorite bleach cleaner.

Start the rice about 1 cup of cooked rice per person. Add ice to the drained juice and enjoy your treat.

Serve with salad

This recipe serves 4. There are no Vegan or Vegetarian options for this recipe.

I have not received compensation for either Bakers Coconut or the Dole corporation. As usual these are the brands I use.