A great tropical tasting dish that is easy to make. Great for a tropical luau or tiki party. A great comfort food with sweetness without the fat.
• 6 large sweet potatoes
• 1 large can of crushed pineapple
• 1 cup brown sugar
• 1 dash of ground cinnamon
• 1 dash of ground ginger
• 1 dash of ground nutmeg
• 1 dash of ground cloves
Preheat the oven to 360 degrees. Butter or grease a baking dish. Bring the pot of salt water to boil. Add potatoes and then cook them until they are tender but firm. Drain, and place in a large bowl to cool then peel and chop in quarters. In a sauce pan, combine pineapple, sugar, cinnamon, ginger, nutmeg and cloves. Bring them all to a boil and then reduce heat. Place potatoes in a baking dish. Pour sauce over potatoes and bake for another 45 minutes.
The idea of cooking a cake upside down, is an old technique that started centuries ago when cakes were cooked in cast iron skillets. It was easy for cook to add fruit and sugar in the bottom of the pan and a simple cake batter on top and put it over the fire to cook.
Then flipping it over onto a plate was a natural way to show the pretty fruit and let it run into the cake as well.
The idea of the pineapple soon after 1911 when one of James Dole’s engineer had invented a machine to cut his
pineapples into nice rings. Soon the convenient and pretty rings were used in this age old technique of the skillet cake. The invention of the maraschino cherry added the necessary color needed to make this cake stunning. READ MORE
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