You’ll become addicted to this crepe recipe. Each Sunday morning I prepare them.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 6 camote, peeled and sliced 1/2-inch thick
- 1 teaspoon salt
- 1 cup chopped pineapple
- ½ cup brown sugar
- 3 tablespoons melted butter
- 2 teaspoons ground cinnamon
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Place camote in a large pot and cover with water. Add salt and bring to a boil. Cook over medium heat until crisp-tender, about 10 minutes; do not overcook. Drain and transfer camote to a 9×13-inch baking dish.
- Combine pineapple, brown sugar, butter, and cinnamon in a bowl; pour over the camote in the baking dish and toss to coat. Cover with aluminum foil.
- Bake in the preheated oven until soft and bubbly, about 1 hour. Remove aluminum foil and bake 15 minutes more.
- You may substitute fresh yellow yams for the camote. Feel free to use fresh or canned pineapple.
Nutrition Facts
| Calories | 196 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 5 g |
| Protein | 2 g |
| Saturated Fat | 2 g |
| Sodium | 295 mg |
| Sugars | 18 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |