Recipe By : Jo Anne Merrill
Serving Size : 6 Preparation Time :0:45
Categories : Casseroles
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can pineapple chunks in juice -- 13.5 ounces
3 cups ham -- cubed
2 cups sweet potatoes, canned -- cooked, sliced
1/3 cup packed brown sugar
1/4 cup all-purpose flour
1/4 teaspoon curry powder
1/8 teaspoon black pepper
2 tablespoons vinegar
3/4 cup water
--- Topping: -----
1 cup all-purpose flour
2 teaspoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup Macadamia nuts -- chopped
2 large eggs
1/2 cup milk
2 tablespoons margarine -- melted
1/2 teaspoon ground cinnamon -- optional
CASSEROLE:
Drain pineapple and reserve syrup. Layer pineapple chunks, cubed ham
and sliced cooked sweet potatoes in a 2-quart casserole. Combine brown
sugar, flour, curry powder and pepper. Blend in the reserved pineapple
juice, water and vinegar. Pour mixture over casserole. Bake in preheated
375-degree oven for 20 minutes. Cover with topping and bake 20-25 minutes
longer or until golden brown.
TOPPING:
Combine flour, sugar, baking powder, salt , cinnamon (if using) and
chopped nuts. Beat egg yolks until creamy. Stir in milk and margarine. Add
dry ingredients and stir just until dry particles are moistened. Beat egg
whites until stiff then fold into batter.
