Pineapple Sweet Potatoes with Pecan Crumble
Yams, often called sweet potatoes, get a flavorful pineapple twist the whole family will love in this traditional holiday dish.
1 can (20 oz.) Del Monte® Pineapple Chunks in 100% Juice
3 cans (29 oz. each) Princella® Cut Sweet Potatoes in Light Syrup, drained
1/3 cup packed dark brown sugar
1/3 cup butter, cut into small pieces
1 1/2 tsp. cinnamon
3/4 cup all-purpose flour
1 cup chopped pecans
2/3 cup uncooked quick oats
1/2 cup packed dark brown sugar
1/2 cup vegetable oil
1/2 tsp. cinnamon
Preheat oven to 375°F. Drain pineapple, reserving 1/3 cup juice.
For Potatoes, stir together pineapple, reserved juice, sweet potatoes, sugar, butter and cinnamon in a large bowl; place in a 13x9-inch baking dish coated with non-stick cooking spray. Cover and bake 35 minutes.
Stir together all Crumble ingredients and sprinkle evenly over sweet potato mixture.
Bake, uncovered, 15 minutes or until potatoes are tender and crumble is golden brown.
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