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Golden Vegetable Casserole

Submitted by: Wendy Stemple of Somerset, PA | Date Added: 7 Dec 2009
Listed in: Side Dishes

1-40 oz can yam or sweet potatoes in syrup

1-16 oz bag frozen baby carrots

1-20 oz pineapple chunks packed in juice

1/3 cup maple syrup

2 tsp cornstarch

2 tbsp butter or margarine

Heat oven to 400 degrees.

Grease a 13x9 inch shallow baking dish.

Drain yams and cut in half lengthwise.

Place yams and carrots in baking dish, tossing gently so as not to break up yams.

Bake 15-20 minutes, until heated through.

Drain pineapple, reserving juice.

In small saucepan stir together reserved pineapple juice, maple syrup, and cornstarch until cornstarch dissolves.

Cook over medium high heat, stirring constantly, 5 minutes or until thickened.

Stir in butter and pineapple.

Pour over yams and carrots.

Return casserole to oven and keep warm until serving time, do not cover.

If desired broil a few minutes until top is lightly browned.