Taro Pineapple Sweet Potato And Bacon Chips Recipes

Steps:

• Peel 2 medium taro roots and slice 1/8 inch thick with a mandoline. (You want them to be thin but sturdy.) Arrange in a single layer on 2 foil-lined baking sheets coated with cooking spray. Bake at 375 degrees F until browned in spots and crispy, 15 to 25 minutes. Season with salt. Let cool.

Steps:

• For the pineapple salsa: Add the pineapple, cilantro, queso fresco, jalapeno, lime juice, garlic, ginger and tomato to a large bowl and stir to combine. Add salt to taste. Let stand for at least 20 minutes to allow the flavors to combine.
• For the taro chips: Preheat the oven to 375 degrees F. Line 2 baking sheets with foil and very lightly coat the foil with baking spray.
• Using a mandoline, slice the taro root into 1/8-inch-thick rounds. You want the taro to be thin but still sturdy. If you can see through the taro after you've sliced it, it is too thin.
• Spread the taro chips between the baking sheets, making sure they do not overlap. Bake, rotating the baking sheets halfway, until the chips are brown in spots and crispy, 15 to 20 minutes. Season immediately with salt. Let cool for 10 minutes, then serve with the pineapple salsa.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter one 9x13 inch baking dish.
• Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain, and transfer to a large bowl to cool. Peel and quarter.
• In a sauce pan, combine pineapple, sugar, cinnamon, ginger, nutmeg and cloves. Bring to boil and reduce heat.
• Arrange potatoes in a single layer in baking dish. Pour sauce over potatoes and bake for 45 minutes.

Steps:

• Rinse sauerkraut in warm water and drain.
• In a covered pan, simmer kraut in butter for 30 minutes.
• Add pinapple and juice and simmer for 30 minutes longer.
• Add parsley and serve hot as a sidedish for ham.

Steps:

• In a large bowl, mash the sweet potatoes. Stir in the pineapple, pecans, brown sugar and butter. , Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 375° for 20 minutes. Sprinkle with marshmallows. Bake 5 minutes longer or until marshmallows are lightly browned.

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, toss together sweet potatoes, pineapple, oil, and cayenne pepper. Season with salt. Roast until sweet potatoes and pineapple are tender and golden, 30 to 35 minutes, stirring every 10 minutes.

Steps:

• Heat oven to 350°F.
• Drain pineapple, reserving 1/4 cup juice; pour into small bowl. Add sugar, pumpkin pie spice and butter; stir until blended.
• Place sweet potatoes in 9-inch square baking dish sprayed with cooking spray; top with pineapple chunks. Drizzle evenly with sugar mixture. Sprinkle with coconut and nuts; cover.
• Bake 35 to 40 min. or until sweet potatoes are heated through and coconut is lightly browned, uncovering after 30 min.

Steps:

• Heat oven to 400ºF.
• Combine potatoes and pineapple in large bowl. Mix remaining ingredients until blended. Add to potato mixture; mix lightly.
• Spread onto rimmed baking sheet sprayed with cooking spray.
• Bake 45 to 50 min. or until potatoes and pineapple are tender and golden brown, turning after 30 min.

Steps:

• Fry bacon until clear and still soft. Do not cook completely or it won't roll when cool.
• Depending on the length of bacon slices, cut crosswise into 2 or 3 pieces.
• Wrap bacon around pineapple, securing with a toothpick.
• Place in a shallow baking pan.
• Bake in 350°F (180°C) oven for about 15 minutes or until bacon is cooked.
• May also be broiled.
• Variation: Use dates instead of pineapple.