Ingredients

• 1-1/2 pounds Sweet Potato, peeled and cut into 1-inch pieces
• 1/4 cup soy butter
• 1/2 cup DOLE® Red Onion, chopped
• 1/2 cup packed brown sugar
• 2 teaspoons cornstarch
• 1/2 teaspoon ground cinnamon
• 1 teaspoon curry powder
• 2 cups DOLE Tropical Gold® Pineapple, cut into chunks
• 1/4 cup chopped pecans, toasted

Directions

1. Place: sweet potatoes in large saucepan. Add enough cold water to cover 1 inch above sweet potatoes. Bring to boil. Reduce heat; cover and cook 15 minutes or until just tender but firm. Drain; set aside.

2. Melt: soy butter in large skillet over medium-high heat. Add onion; cook and stir until tender-crisp.

3. Add brown sugar, cornstarch, cinnamon and curry; cook and stir 1 to 2 minutes or until sugar dissolves.

4. Add: pineapple and sweet potatoes; cook and stir 3 to 5 minutes or until heated through. Sprinkle with pecans before serving.

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