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Ingredients
- 1 x (20-oz) can crushed pineapple in its own juice
- 1 x (16-oz) can sweet potatoes, liquid removed
- 3 1/2 c. sugar
- 1 1/4 c. flour
- 2 c. finely minced walnuts or possibly pecans
Directions
- Pour pineapple with juice into a non-reactive pan over medium high heat.
- Boil. Remove from heat and cold. Fold in food processor or possibly blender till pureed.
- Reserve in large mixing bowl. Next, blend sweet potatoes till smooth. Spoon sweet potato puree into non-stick pan over medium-high heat. Cook, stirring, till mix begins to boil. Add in sugar and flour. Boil, continuing to stir, for approximately 1 minute. Transfer to bowl containing pineapple puree. Stir. Pour mix into a buttered 9-by-13 inch pan. Cover with plastic wrap, chill till chilled and hardened, about 8 hrs or possibly overnight. Roll by tablespoonful into small balls or possibly cylinders. Roll in nuts. Wrap in wax paper, twisting ends and refrigeratetill ready to serve.
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