Ingredients:
3/4 kg camote (sweet potato) preferably yellow, pared and sliced
1 can (234 g) pineapple chunks, drained (reserve syrup)
2 tbsp melted margarine
2 tbsp brown sugar
1/4 tsp calamansi juice
1/4 tsp vanilla
Topping:
1/4 cup flour
1/2 cup oatmeal
1/2 cup packed brown sugar
1 tsp cinnamon
1/3 cup margarine
Directions:
1. Layer pineapple chunks and camote on bottom of greased 8" x8" pan. Combine pineapple syrup, melted margarine, brown sugar, calamansi juice, vanilla and 1/8 tsp iodized salt. Pour over camote-pineapple mixture. Cover with aluminum foil and bake at 375F for 40 minutes.
2. Meanwhile, combine the first 4 ingredients for topping. Cut margarine into the mixture until well-blended. Sprinkle over pre-baked camote-pineapple mixture, then bake uncovered for another 15 minutes.
Makes 8 servings.
Rich in Vitamin C - helps fight common infections.
Source: Del Monte Kitchenomics
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