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Sweet Potato Casserole

Adapted from Taste for Life Magazine, November 2009

Makes 10-12 servings

6 large sweet potatoes
1 can (20 oz.) crushed pineapple, packed in juice
1 tsp. ground cinnamon
1 to 3 Tbsp. sesame oil
1/2 cup chopped NOW Real Food® Pecans*
  1. Bake sweet potatoes on a cookie sheet at 375 degrees for about an hour or until done.
  2. When cool enough to handle, cut potatoes in half, and scoop out flesh, discarding the skin.
  3. Mash sweet potato with masher or an electric mixer on low until smooth. 
  4. Add pineapple and juice, plus cinnamon and oil; mix well.
  5. Spoon mixture into lightly oiled casserole or 9-by-13-inch baking dish. 
  6. Sprinkle chopped nuts on top.
  7. Cover and bake for 40 minutes.

Per serving:
154 calories
2 g protein
27 g carbohydrates
4 g fiber
5 g total fat
33 mg sodium

*NOW items available at your local health food store

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