Canned pineapple adds a tropical twist to this sweet potato casserole recipe. Filled with warm spices, these pineapple sweet potatoes are a delicious side dish for Thanksgiving or Christmas. Do not skip out on the mini marshmallows. We loved the sweetness they added. A Thanksgiving favorite! This can be prepared the day before and refrigerated. Add 15 minutes to the cooking time if cold when placed in the oven.
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Side Casseroles Yield: 6 Servings
Ingredients :
- 6 - sweet potatoes or approx. 6 cups canned sweet potatoes
- 1 can(s) pineapple (20 oz)
- 3/4 cup(s) brown sugar
- 1/8 teaspoon(s) cinnamon
- 1/8 teaspoon(s) ground ginger
- 1/8 teaspoon(s) nutmeg
- 1/8 teaspoon(s) ground cloves
- optional
- 2 cup(s) miniature marshmallows
- optional
Intructions :
- Preheat oven to 350 F. Butter 9X13 inch baking dish. Place sweet potatoes in a pan of water and bring to a boil. Cook until tender but still firm. Drain.
- Peel sweet potatoes and cut into pieces. If using canned sweet potatoes
- cut them into smaller uniform pieces. Place sweet potatoes into the baking dish.
- In a small pan
- combine pineapple
- sugar
- and spices. Bring to a boil and reduce heat.
- Pour sauce over sweet potatoes and gently mix. Bake for 35 minutes.
- Place mini marshmallows on top of the casserole during the last few minutes.
- Return to the oven and continue baking until the marshmallows are golden brown.
Rated 5/5 based on 78 Reviews
Keyword : recipe-American-Side Casseroles-Bake