Candied Sweet Potatoes & Pineapple
A delightful side dish combining tender sweet potatoes and juicy pineapple, perfectly balancing sweetness and texture for any meal.
Ingredients
Main Ingredients
- 2 large sweet potatoes Choose firm and heavy for their size.
- 1 can crushed pineapple in juice (15 ounces) If preferred, fresh pineapple can be used.
- 1/4 cup unsalted butter Can substitute with plant-based butter for vegan option.
- 1/2 cup brown sugar Adjust to taste for sweetness preference.
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1 pinch salt
- 1/4 cup chopped pecans Optional, can toast for added flavor.
- 1 cup mini marshmallows Optional for topping.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Peel the sweet potatoes and cut them into 1-inch cubes. Rinse under cold water.
- In a large pot, bring water to a boil. Add the cubed sweet potatoes and cook for about 10 minutes or until tender but not mushy. Drain and set aside.
Mixing Ingredients
- In a large mixing bowl, combine the crushed pineapple with its juice, brown sugar, butter, cinnamon, nutmeg, ginger, and salt. Mix well.
- Add the cooked sweet potatoes to the mixture and gently fold to coat evenly.
Baking
- Transfer the mixture to a greased baking dish, spreading it out evenly.
- If desired, sprinkle chopped pecans or mini marshmallows on top.
- Cover with aluminum foil and bake for 25 minutes.
- Remove foil and bake for an additional 15 minutes or until golden brown and bubbly.
- Remove from oven and allow to cool slightly before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Can be reheated in the oven or microwave. For longer storage, freeze for up to three months.