Serves 8

Prep time 15 min.

Cook time 50 min.

Ingredients

Potatoes:

1 can (20 oz.) Del Monte® Pineapple Chunks in 100% Juice

3 cans (29 oz. each) Princella® Cut Sweet Potatoes in Light Syrup, drained

1/3 cup packed dark brown sugar

1/3 cup butter, cut into small pieces

1 1/2 tsp. cinnamon

Crumble:

3/4 cup all-purpose flour

1 cup chopped pecans

2/3 cup uncooked quick oats

1/2 cup packed dark brown sugar

1/2 cup vegetable oil

1/2 tsp. cinnamon

Salt, optional

Directions

  1. Preheat oven to 375°F. Drain pineapple, reserving 1/3 cup juice.

  2. For Potatoes, stir together pineapple, reserved juice, sweet potatoes, sugar, butter and cinnamon in a large bowl; place in a 13x9-inch baking dish coated with non-stick cooking spray. Cover and bake 35 minutes.

  3. Stir together all Crumble ingredients and sprinkle evenly over sweet potato mixture.

  4. Bake, uncovered, 15 minutes or until potatoes are tender and crumble is golden brown.

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