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1
14
115
Sweet Potato and Pineapple Casserole
Estimated Nutritional Values
4
2
1
1
2
medium sweet potatoes, cooked and sliced
cups cheese sauce (see below)
tablespoon grated coconut
fresh pineapple, peeled cored and sliced
tablespoons chopped spring onions
tablespoons butter or margarine
teaspoon salt
Amount/Serving
% DV*
Amount/Serving
% DV*
Calories
297 kcal 15 %
10 Gm 15 %
6 Gm 30 %
Carbohydrate
Iron
51 Gm 17 %
1.4 Mg 8 %
136 Mg 14 %
Total Fat
Saturated Fat
Cholesterol
Sodium
Calcium
2
27 Mg
9 %
9 %
Vitamin A
Vitamin C
8810 IU 176 %
55 Mg 92 %
1
/
4
205 Gm
Protein
5 Gm 10 %
Cheese Sauce:
1
1
2
tablespoon butter
heaped tablespoon flour
heaped tablespoons grated cheese
cups milk
teaspoon salt
pepper to taste
*Percent daily Values (DV) are based on a 2,000 calorie diet
Servings in this recipe:
6
1
1/2
1
/
4
Milk: 0.25 Veg:
0
Fruit:
1.5
Bread:
1.5
Meat:
0
Grease a baking dish. Arrange in layers, sliced pineapple, sliced sweet
potato, grated coconut and spring onions. Spread cheese sauce. Repeat
layers until all sweet potato and pineapple have been used. Bake in a hot
oven for 30 minutes. Serve hot as a vegetable with cooked meat or fish.
To prepare cheese sauce: Melt butter, stir in flour using a wooden
spoon. Cook over gentle heat for 3 minutes without browning. Remove from
heat and gradually stir in half the milk, stir until well blended. Return to
heat, cook slowly until sauce thickens, stirring all the time. Gradually add
remaining milk. Bring to the boil. Add grated cheese and salt and pepper to
taste, mix well. Makes 2 cups.
Pineapple, Delicious and Refreshing, South Pacific Foods Leaflet 10
(1986), SPC, Noumea, New Caledonia
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