Sweet Potato Scoops

Serves 12–15

• 8 medium sweet potatoes
• 2 t. oil
• ½ cup plus 2 t. brown sugar
• 1 packet vanilla sugar
• 12–15 pineapple rings
• 1 tsp. cinnamon

Method

Preheat the oven to 350˚F / 180˚C.

Boil or bake the sweet potatoes until they are soft. Mash them with the oil, ½ cup sugar, and vanilla sugar. Lay out the pineapple rings on a baking tray lined with baking paper. Scoop the sweet potato mixture with

an ice cream scooper and place each scoop on top of a pineapple ring. Mix the 2 t. brown sugar with the cinnamon and sprinkle it on top of each scoop. Bake, uncovered, for 45 minutes or until the sweet potato mixture is slightly crispy on top.

TIP:

For added garnish, 1 black raisin or 1 Craisin can be added on top of each scoop, as seen featured

in the photo here.