Sweet Potatoes with a Tropical Twist

Sweet Potatoes with a Tropical Twist is a lightly-fruited alternative to the heavily-candied , syrupy, marshmellowed sweet potatoes of Thanksgivings Past, which  will hopefully encourage some of you who don't like the traditional recipes to enjoy sweet potatoes not only during the holidays, but year round.

Ingredients:

24 ounces of fresh or canned organic, sweet potatoes or yams
3 ripe bananas
1 teaspoon cinnamon
1/2 teaspoon salt
1-2 teaspoons brown sugar
1/4 cup macadamia nuts, chopped fine
4-8 ounces of pineapple, tidbits or crushed
1/4 cup corn flakes (or gluten-free flaked cereal)
1/8 cup coconut, shredded (optional)
1/4 cup melted butter

Directions:

1. Buy local, and use as many fresh and organic ingredients as possible.
2. Cook sweet potatoes until tender, if using fresh.
3. Preheat oven to 350-degrees.
4. Mash sweet potatoes, bananas, cinnamon and salt.
5. Spread pineapple in the bottom of the baking dish; layer mashed mix next and top with a thin layer of brown sugar, and top that with a mix of nuts and corn flakes (shredded, sweetened coconut an option).
6. Pour melted butter over the top.
7. Bake for 45-50 minutes.

Serves 4-6.