sweet potato and pineapple recipe

Written ByJenny Smyth Posted on
sweet potato and pineapple recipe
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The Best sweet potato and pineapple recipe

I’ve always been a fan of sweet potato and pineapple as a unique flavor combination. It’s a dish that’s perfect for a weeknight dinner or a special occasion.

My family loves it when I make it for them, and they always ask for seconds. The best part about this recipe is that it’s incredibly easy to make and requires minimal ingredients.

The sweetness of the pineapple pairs perfectly with the earthy flavor of the sweet potatoes, making it a match made in heaven. I’ve tried this recipe with various seasonings, but my favorite way is with just a sprinkle of salt and pepper to let the natural flavors shine through.

This dish has become a staple in our household, and I’m excited to share it with you.

Sweet Potato and Pineapple Casserole

Sweet Potato and Pineapple Casserole

4.9 from 1976 votes

A sweet and savory casserole combining tender sweet potatoes with juicy pineapple chunks. This dish is perfect as a side for holiday meals or a comforting weeknight dinner.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time60 mins
Servings: 6Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Casserole

4 medium sweet potatoes, peeled and cubed
1 can (20 oz) pineapple chunks, drained with juice reserved
1/4 cup brown sugar
2 tablespoons butter, melted
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup chopped pecans (optional)

👨‍🍳Directions

1Preheat the oven to 375°F.
2Place the cubed sweet potatoes in a large pot and cover with cold water by 2 inches.
3Bring to a boil over high heat, then reduce to medium-high and cook for 10 to 12 minutes until the potatoes are fork-tender but not mushy.
4Drain the sweet potatoes in a colander and let them cool for 5 minutes.
5In a large mixing bowl, combine the drained sweet potatoes, pineapple chunks, brown sugar, melted butter, cinnamon, nutmeg, and salt.
6Gently toss everything together until the sweet potatoes are evenly coated.
7Transfer the mixture to a greased 9×13 inch baking dish and spread it into an even layer.
8If using, sprinkle the chopped pecans over the top.
9Bake uncovered for 30 to 35 minutes until the top is lightly browned and the casserole is bubbling around the edges.
10Remove the casserole from the oven and let it rest for 5 minutes before serving.
11The sweet potatoes should be tender and the pineapple caramelized.
12Serve warm as a side dish.

🔧Equipment

Large pot
Colander
9×13 inch baking dish
Mixing bowl
Fork
Oven

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 9g💛Saturated Fat: 4g❤️Cholesterol: 15mg🧂Sodium: 220mg🌾Total Carbs: 58g🥦Dietary Fiber: 6g🍬Sugars: 28g🥩Protein: 3g

📝Notes

For a vegan version, substitute the butter with coconut oil. You can also add a handful of raisins or dried cranberries for extra sweetness.

Watch Video Of How Sweet Potato and Pineapple Casserole Works

To store leftovers, let the dish cool completely then transfer it to an airtight container and keep it in the fridge for up to four days. For reheating, I usually pop it in a 350 degree oven for about 10 minutes to bring back the caramelized edges, though the microwave works fine if you are short on time.

This sweet potato and pineapple recipe is always a good idea for any occasion because it is simple to make, full of flavor, and works well for family gatherings or casual dinners. I love that I can serve it as a side or even as a light main dish with some greens.

It is one of those recipes that feels special without requiring much effort, and that is exactly what I need in my busy week.

❓ Frequently Asked Questions About Sweet Potato and Pineapple Casserole

1. Can I use canned pineapple for this recipe?

Yes, canned pineapple works well. Just make sure to drain it well so the sweet potatoes don’t get too watery. If you want a firmer texture, pat the pineapple chunks dry with a paper towel before adding them to the dish.

2. Do I need to peel the sweet potatoes?

Peeling is optional. The skin is edible and adds extra fiber, but if you prefer a smoother texture, peel them first. For a more rustic look, leave the skin on and scrub the sweet potatoes well before cutting.

3. Can I make this recipe ahead of time?

Yes, you can prep the sweet potatoes and pineapple a day ahead and store them in the fridge. When you are ready to cook, just toss them with oil and seasonings and roast as directed. Leftovers also reheat well in the oven or microwave.

4. What spices go well with sweet potato and pineapple?

Cinnamon, nutmeg, and a pinch of cayenne pepper are great choices. For a savory twist, try smoked paprika or garlic powder. The sweetness of the pineapple pairs nicely with warm spices, but you can keep it simple with just salt and pepper.

5. Is this recipe suitable for a vegan or gluten-free diet?

Absolutely. This recipe is naturally vegan and gluten-free as long as you use a plant-based oil like olive or avocado oil. There are no dairy or wheat ingredients involved, so it fits many dietary needs without any substitutions.

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