UPSIDE DOWN PINEAPPLE YAM CAKE
1 medium fresh sweet potato or
1 (15-ounce) can sweet potatoes, drained and mashed
4 tablespoons margarine, melted
1 cup light brown sugar
2 cups sliced fresh Del Monte pineapple rounds
8 maraschino cherries, cut in half
2 tablespoons flaked coconut
1/4 cup walnut halves
1 (18.25-ounce) box yellow cake mix
1 teaspoon cinnamon
3 tablespoons canola oil
2 eggs
2 egg whites
1 1/4 cups water
Place fresh* sweet potatoes and water in microwave-safe dish; cover and microwave about 3 to 4 minutes until done; drain and mash. Preheat oven to 350°F. Pour margarine into bottom of 13x9x2-inch pan and sprinkle brown sugar evenly over margarine. Arrange pineapple and cherry halves (cut side up) on brown sugar. Sprinkle with coconut and walnuts. In large bowl, mix together cake mix, cinnamon, sweet potatoes, oil, eggs, egg whites and water. Carefully spoon batter into pan over fruit. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Invert onto serving platter; cool before serving. Makes 24 squares.
SHRIMP, CORN AND SWEET POTATO SOUP
1 red onion, chopped
1/2 cup chopped celery
1/2 teaspoon minced garlic
1 green bell pepper, seeded and chopped
2 medium sweet potatoes, diced or 2 (15-ounce) cans sweet potatoes, drained and diced
1 (16-ounce) bag frozen corn
1 (14 3/4-ounce) can cream-style corn
1 (10-ounce) can chopped tomatoes and green chilies
1 (6-ounce) can tomato paste
4 cups canned fat-free chicken broth
1 1/2 pounds peeled medium shrimp
Salt and pepper to taste
Sliced green onions (scallions), optional
Coat a large pot with nonstick cooking spray and sauté onion, celery, garlic and green pepper until tender. Add sweet potatoes (if fresh),* frozen corn, cream-style corn, tomatoes and green chilies, tomato paste and broth; bring mixture to a boil. Add shrimp and continue cooking until shrimp is done, about 10 minutes. Add salt and pepper to taste. Garnish with green onions if desired.
CARIBBEAN RICE
1 medium sweet potato, diced or 1 (15-ounce) can sweet potatoes, drained and diced
1/4 cup water
4 cups cooked rice
1 (15-ounce) can black beans, rinsed and drained
1/2 cup chopped green onions (scallions)
1/2 cup chopped red bell pepper
1 cup chopped fresh Del Monte pineapple
1/4 cup pineapple juice
2 tablespoons vinegar
2 tablespoons olive oil
1/2 teaspoon ground ginger
Dash cayenne pepper
Salt and pepper to taste
2 tablespoons chopped peanuts, optional
Place fresh* sweet potatoes and water in microwave-safe dish; cover and microwave about 3 to 4 minutes until done. Drain. In large bowl, combine cooked rice, sweet potatoes, black beans, green onions, red bell pepper and pineapple. In small bowl, whisk together pineapple juice, vinegar, olive oil, ginger, cayenne, salt and pepper. Carefully toss with rice mixture; sprinkle with peanuts if desired. Refrigerate until serving.