Sweet-and-Sour Yams and Pineapple

Sweet-and-sour Yams And Pineapple

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Pat Campbell


This is recipe from Chinese cooking cookbook. Have not made this one, yet, but I will. In a past life, I swear I must have been Asian.


★★★★★ 1 vote

serves 8
10 Min
30 Min


  • one
    20 oz can sliced pineapple; drain and reserve syrup
  • 1 tbs
    cornstarch & 1/4 tsp salt
  • 1/4 tsp
    salt & 3 tbs fresh lemon juice
  • two
    1 lb. cans of yams, drained
  • 4
    scallions, sliced & 1 small green pepper, cut into small chunks
  • 1/2 cup
    celery, sliced diagonally & small amount of oil

How to Make Sweet-and-Sour Yams and Pineapple


  1. Drain pineapple; reserve syrup. In saucepan, combine reserved syrup, cornstarch, and salt. Blend well. Bring to a boil over medium heat. Cook until thickened, stirring constantly. Stir n lemon juice.
  2. Arrange pineapple and yams in casserole and pour sauce over all. Bake, uncovered, in a 350 oven for about 30 minutes or until hot.
  3. In small amount of oil in skillet, saute scallions, green pepper chunks, and celery until just tender, but still slight crisp, or to taste. Stir carefully into yam mixture. Serve immediately.

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About Sweet-and-Sour Yams and Pineapple

Course/Dish: Vegetables

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