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| 2 medium to large | sweet potatoes |
| 2 T | No Salt Added butter, melted |
| 2 T | No Salt Added butter, melted |
| 2 T | skim milk |
| 1/2 t | ground cinnamon |
| one 5 1/2 ounce can | pineapple rings in juice, drained (8 ounce total, 5 1/2 ounces pineapple) |
| 1/4 C | shredded coconut |
Bake sweet potatoes at 375° for 70 minutes or until done
Peel and mash sweet potatoes
Combine sweet potatoes with 2 T melted butter, milk, and cinnamon
Spoon mixture into a 1 1/2 quart oven-safe casserole dish and place pineapple rings on top of mixture in dish
In small bowl, combine coconut with 2 T melted butter and sprinkle over sweet potato mixture
Bake uncovered at 350° for 20 minutes. Serve warm
| Sodium content in milligrams | ||
| 2 medium to large | sweet potatoes | 24 |
| 4 T | No Salt Added butter | 4 |
| 2 T | skim milk | 16 |
| one 5 1/2 oz can | pineapple rings in juice, drained | 20 |
| 1/4 C | shredded coconut | 47 |
| Recipe total = 111 mg | ||
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