Candied Sweet Potatoes & Pineapple
Candied sweet potatoes and pineapple create a delightful side dish that balances sweetness and flavor, perfect for any holiday table.
Ingredients
Main Ingredients
- 4 medium sweet potatoes peeled and cut into chunks
- 15 oz can crushed pineapple undrained
- 1 cup brown sugar
- 1/2 cup unsalted butter
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup mini marshmallows optional
- 1/4 cup chopped pecans optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Peel the sweet potatoes and cut them into chunks, roughly 1 to 2 inches in size.
- In a large pot, bring water to a boil and add the sweet potato chunks. Cook them for about 10 minutes, or until they are slightly tender but not fully cooked.
- Drain the sweet potatoes and set them aside.
Baking
- In a large baking dish, combine the crushed pineapple (with juice), brown sugar, butter, cinnamon, nutmeg, and salt. Stir until well mixed.
- Gently add the sweet potatoes to the pineapple mixture, ensuring the potatoes are evenly coated.
- Cover the baking dish with aluminum foil and bake for 30 minutes.
- After 30 minutes, remove the foil and give the sweet potatoes a gentle stir. If using, sprinkle the mini marshmallows and chopped pecans on top.
- Uncovered, return the dish to the oven and bake for an additional 15-20 minutes or until the sweet potatoes are fully tender and the dish is bubbling with a caramelized sauce.
- Serve warm, either straight from the dish or transferred to a serving bowl.
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Notes
Consider adding a sprinkle of fresh herbs like parsley for color. Serve it alongside savory dishes like roast chicken or grilled vegetables.