I’m so excited to share this delicious pineapple sweet potato casserole recipe with you all. This dish has been a staple in my household for years, and it’s always a crowd-pleaser.
I love how it brings together the natural sweetness of sweet potatoes with the tanginess of pineapple, all wrapped up in a flaky, buttery crust. It’s perfect for a family dinner or a special occasion, and it’s also great for meal prep because it reheats beautifully.
Plus, it’s packed with nutrients from the sweet potatoes and pineapple, making it a healthier option than many other casserole recipes out there. My kids can’t get enough of it, and I love that I can serve it at any time of day, whether we’re having it as a side dish or as a main course.
One of the best things about this recipe is that it’s incredibly easy to make – just throw all the ingredients into one pan and bake until golden brown. It’s literally the easiest casserole recipe you’ll ever make!
And don’t even get me started on how good it smells when it’s baking in the oven – your whole house will smell like a tropical paradise. My family loves this dish so much that they’ve even asked me to make it for holidays and special events.
I love how versatile this recipe is – we can serve it at breakfast, lunch, or dinner, and it’s always a hit. Whether you’re looking for a comforting side dish or a show-stopping main course, this pineapple sweet potato casserole is sure to impress.
Pineapple Sweet Potato Casserole
4.6 from 1850 votes
A sweet and savory side dish combining creamy sweet potatoes with tangy pineapple, topped with a buttery pecan crumble. Perfect for holiday gatherings or a comforting weeknight dinner.
2Peel and cube the sweet potatoes, then place them in a large pot and cover with cold water.
3Bring to a boil over high heat, then reduce to medium and cook for 15 to 20 minutes until the potatoes are fork-tender.
4Drain the sweet potatoes and return them to the pot.
5Mash them with a fork or potato masher until smooth, then measure out 4 cups of the mashed sweet potatoes and transfer to a large mixing bowl.
6Add the drained crushed pineapple, granulated sugar, melted butter, beaten eggs, vanilla extract, and salt to the mashed sweet potatoes.
7Stir until all ingredients are well combined and the mixture is uniform in color and texture.
8Pour the sweet potato mixture into a greased 9×13 inch baking dish and spread it evenly with a spatula.
9In a separate bowl, combine the flour and brown sugar, then cut in the cold cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
10Stir the chopped pecans into the crumb topping, then sprinkle the topping evenly over the sweet potato mixture.
11Bake the casserole in the preheated oven for 25 to 30 minutes, until the topping is golden brown and the casserole is set and slightly puffed around the edges.
For a less sweet casserole, reduce the granulated sugar to 1/4 cup. You can substitute canned yams for fresh sweet potatoes if desired. To make ahead, assemble the casserole without the topping, cover and refrigerate up to 24 hours, then add the topping and bake, adding 5 to 10 minutes to the baking time.
Watch Video Of How Pineapple Sweet Potato Casserole Works
This pineapple sweet potato casserole is always a good idea for any occasion – whether you’re looking for a comforting side dish or a show-stopping main course.
It’s easy to make ahead of time and reheats beautifully in the oven until hot and bubbly.
My family loves serving leftovers at room temperature with some crusty bread or crackers on the side – but let’s be real, we usually devour most of it straight from the oven because we just can’t get enough!
❓ Frequently Asked Questions About Pineapple Sweet Potato Casserole
Q: What type of sweet potatoes are best for this recipe?
A: For this recipe, I prefer to use regular old-fashioned sweet potatoes rather than the new-fangled ‘yams’ that are all the rage these days. The old-fashioned kind have a more robust flavor and texture that holds up better in baking.
Q: Can I use canned pineapple instead of fresh?
A: Yes, you can definitely use canned pineapple if you don’t have fresh on hand – just be sure to drain off any excess liquid before adding it to the casserole mix.
Q: Is this recipe suitable for vegetarians?
A: Absolutely! This recipe is completely meat-free and vegan-friendly – just be sure to check your ingredients carefully if you’re serving to vegans.
Q: How long does this casserole keep in the fridge?
A: You can store this casserole in an airtight container in the fridge for up to 3 days – just reheat in the oven until hot and bubbly before serving.
Q: Can I make individual servings of this casserole?
A: Yes, you can definitely make individual servings by using ramekins or small baking dishes instead of one big casserole pan.
Q: What’s the best way to serve this casserole?
A: You can serve this casserole hot from the oven with a scoop of whipped cream or ice cream on top – or try serving it as a side dish at room temperature with some crusty bread or crackers on the side.
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