Saturday, August 3, 2013

Sweet Potato Pineapple Casserole

When my whole family lived in Pittsburgh, my Aunt Bonnie was the one in charge of cooking Thanksgiving dinner, my favorite meal of the year.  She served turkey, stuffing, mashed potatoes, gravy, sweet potatoes or carrot soufflĂ©, peas, corn, salad, ciabatta bread, 2 kinds of cranberries, and apple and pumpkin pie.  My husband and I now host Thanksgiving dinner, and we tend to keep things a little more simple.  The only potato dish I serve is garlic mashed potatoes, but if I was motivated enough to make a sweet potato side, I would use this recipe.  My sweet potato pineapple casserole is great with chicken, pork, or turkey.  For a super easy dinner, we pick up a rotisserie chicken from Costco to serve with it.  

Sweet Potato Pineapple Casserole 


4 large or 3 extra-large sweet potatoes
4 T butter
Cinnamon to taste
1 can (20 ounces) crushed pineapple - no sugar added (we use Dole)


Preheat oven to 450 degrees.  

Wash the sweet potatoes, dry them, poke them several times with a fork or sharp knife, then place them in the oven on a piece of aluminum foil.  Bake them for about 50 to 60 minutes, until you can pierce them easily with a sharp knife.  

Lower the temperature of the oven to 350 degrees.  

After allowing them to cool for 10 to 15 minutes, cut the sweet potatoes in half, scoop them out, discard the skins, and place them in an oven-safe dish with the butter.  Add cinnamon to taste (start with at least 1 1/2 tsp) and 1/2 of the can of pineapple.  Stir to combine, then spread the rest of the pineapple on top, with as little juice from the can as possible.  Finish with a generous sprinkle of cinnamon on top.  

Bake uncovered for about 40 to 45 minutes, until the top begins to brown.  


  1. I'm going to have to try that. Looks good!