EDITOR'S NOTE: We asked world-renowned culinary expert, The Swedish Chef, to cook (or in his case, køøk) up a special treat for Thanksgiving. And so...the Chef came up with a recipe for Sweet Potato Pineapple Casserole. Here it is, translated (thank goodness) with comments from the Chef on how you can make it too!
Sweet Potato Pineapple Casserole
SWEDISH CHEF: Ya ya de yümmee-yümmee shweetie tater un de piney-aplle
mishy-møøshy der køøkee üpp kvickee-qvick…..
Ingredients:
3 sweet potatoes
CHEF: De shweetie tater
1/2 cup crushed pineapple with juice
CHEF: De piney-aplle un dee
squeezee-squoosh
1/4 cup packed light brown sugar
CHEF: De rollee-stoneee jagger
søngee
3
tablespoons butter
CHEF: De chuürnee-chuürnee
Directions:
1. Preheat oven to 350 degrees F
(175 degrees C)
CHEF: Ooh das der heisers,
yøøbetcha!
2. Lightly grease a 9x13 inch baking
dish.
CHEF: Slickee fisker dee dishees
3. In a large soup pot, boil sweet
potatoes whole until soft.
Remove skins, and dice into bite-sized pieces.
CHEF:
Berrrrl dee shweetie-tater un møøshy, svicken dee skinee, un chøppee-chøppee)
Mix sweet potatoes, crushed pineapple, light brown sugar, and butter in
prepared baking dish.
CHEF: Mixxee dee shweetie-tater un
piney-aplle un de rollee-stoneee jagger søngee wit dee churnee- churnee in der
dishee
4. Bake for 45 minutes, or until
casserole is mushy with no excess water in the dish.
CHEF: Bååkeé un dee heiser un deee møøshy-møøshee, un de h2o skedaddle, fur de goosgker, dee lipp-småckenn yuumee-yuumee, yøøbetcha!
