8 small, unpeeled sweet potatoes
1/2 cup golden raisins
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1 (8 ounce) can crushed pineapple, drained
1/4 cup chopped pecans
Wash outside of potatoes and place on a baking sheet. Bake at400 degrees for 1 hour or until done. Let cool until potatoescan be handled.Cut each potato in half lengthwise. Leaving a small amount ofpotato with the skins, carefully scoop out the remaining potatoand place into a bowl. Mash potato and stir in raisins, brownsugar, cinnamon, and pineapple until mixed. Spoon mixture backinto potato skins and sprinkle with pecans. Bake at 400 degrees for 15 minutes or until thoroughly heated.
Makes 8 Servings
Serving Size: 2 potato halves
Originally posted 1/11/08
Select a "Category" tab below, or use the "Index" in the right column to search by ingredient.
This is an absolutely delicious Costa Rican staple that used to be served at every evening meal. Now it is served anytime. You will find i...
When I first lived in Costa Rica almost 40 years ago every home and restaurant used a "Chorreador de Café" to make the best tastin...
(español, ver mas abajo) Costa Rican Chorreadas are quick and easy to make, especially if you have lots of fresh corn on hand. There are ...
"Bizcochos" or "Rosquillas de Queso", a traditional Costa Rica snack food, are corn meal cheese rings. Usually, bizcoch...
This week we tried something we'd never done before, we brined a fresh ham and cooked it outdoors, in our wood fired stone oven. All I ...
John has really enjoyed "platano maduro" and the many ways it can be served. This simple recipe has become one of his favorites f...
Many years ago I was served “Pumpkin Soup” while on vacation in Jamaica. I have never forgotten the wonderful party in my mouth with the i...
Ingredients: 2 ripe plantains (platano maduro) Note: The skin will be almost black. 1 tablespoon butter or margarine 1 cup milk 2 tables...
Once you make English muffins at home, you'll never want store-bought again. We find these English muffins are better than the store-b...
Every now and then I miss some of the great Tex-Mex food we enjoyed in Houston. Finding canned enchilada sauce here in Costa Rica has p...