1 (29 oz) can sweet potatoes
1/2 stick butter
1 (8 oz) can crushed pineapples, undrained
1/4 c. packed brown sugar
2 medium bananas (barely ripe)
1/4 c. macadamia nuts, chopped
Peel and diagonally cut the bananas into 1/2-inch pieces. Drain sweet potatoes, reserving 1/4 cup of the liquid. Cut sweet potatoes into chunks. In a large skillet, melt butter over medium heat. Add sweet potatoes; cook and stir for about a minute. Add the reserved 1/4 cup of sweet potato liquid, crushed pineapple, and brown sugar; stirring to combine. Bring mixture to a boil; reduce heat. Simmer for 4-5 minutes until liquid thickens slightly. Add banana slices; heat through. Top with macadamia nuts.
Serves 4
From the kitchen of ... Mark & Shannon
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