sweet potato with pineapple casserole recipe

Written ByJenny Smyth Posted on
sweet potato with pineapple casserole recipe
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The Best sweet potato with pineapple casserole recipe

I love sweet potato with pineapple casserole recipe because it’s a classic Southern dish that never fails to impress my family and friends. The sweet potatoes are tender and flavorful, the pineapple adds a nice tanginess, and the brown sugar gives it a rich, caramelized flavor.

It’s a perfect recipe for any occasion, whether it’s a holiday dinner or a weeknight meal. My kids love helping me make it because they get to mix all the ingredients together, and my husband always asks for seconds.

The best part is that it’s relatively healthy, too – sweet potatoes are packed with vitamins A and C, and the pineapple is a good source of vitamin B6. I’ve even made it for potlucks and church gatherings, and everyone always raves about it.

The key to making this recipe is to use high-quality ingredients – fresh sweet potatoes, real butter, and pure vanilla extract make all the difference in the flavor. I also like to use a mixture of white and brown sugar for added depth of flavor.

And don’t even get me started on the importance of using fresh pineapple – it makes all the difference in the world! This recipe is a staple in our household, and I’m sure it will be in yours too once you try it out.

Sweet Potato Pineapple Casserole

Sweet Potato Pineapple Casserole

4.6 from 509 votes

A sweet and savory casserole combining tender sweet potatoes with juicy pineapple chunks, topped with a buttery brown sugar crust. This dish is a perfect side for holiday meals or a comforting weeknight treat.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Casserole

4 medium sweet potatoes (about 2 lbs), peeled and cubed
1 can (20 oz) crushed pineapple, drained with juice reserved
1/4 cup unsalted butter, melted
1/2 cup packed light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 large eggs, lightly beaten

For the Topping

1/2 cup all-purpose flour
1/2 cup packed light brown sugar
1/4 cup unsalted butter, cold and cut into small pieces
1/2 cup chopped pecans (optional)

👨‍🍳Directions

1Place the cubed sweet potatoes in a large pot and cover with cold water.
2Bring to a boil over high heat, then reduce heat to medium-low and simmer for 12 to 15 minutes until the potatoes are fork-tender.
3Drain the sweet potatoes in a colander and let them cool for 5 minutes.
4Preheat your oven to 350°F (175°C).
5In a large mixing bowl, combine the drained sweet potatoes, 1/2 cup of the reserved pineapple juice, melted butter, 1/2 cup brown sugar, cinnamon, nutmeg, and salt.
6Mash with a potato masher or fork until smooth but still slightly chunky, then fold in the drained crushed pineapple and beaten eggs until evenly mixed.
7Transfer the sweet potato mixture into a greased 9×13 inch baking dish and spread it into an even layer.
8In a small bowl, combine the flour and 1/2 cup brown sugar for the topping.
9Cut in the cold butter pieces using a pastry blender or two forks until the mixture resembles coarse crumbs, then stir in the chopped pecans if using.
10Sprinkle the topping evenly over the sweet potato mixture.
11Bake in the preheated oven for 30 to 35 minutes until the topping is golden brown and the casserole is bubbly around the edges.
12Let it cool on a wire rack for 10 minutes before serving to allow it to set.

🔧Equipment

Large pot
Colander
Large mixing bowl
9×13 inch baking dish
Small bowl
Pastry blender or fork
Measuring cups and spoons
Oven

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 12g💛Saturated Fat: 6g❤️Cholesterol: 65mg🧂Sodium: 220mg🌾Total Carbs: 52g🥦Dietary Fiber: 4g🍬Sugars: 32g🥩Protein: 5g

📝Notes

For a dairy-free version, substitute the butter with coconut oil or vegan butter. You can also use fresh pineapple if available, just crush it and reserve the juice.

Watch Video Of How Sweet Potato Pineapple Casserole Works

This sweet potato with pineapple casserole recipe is always a crowd-pleaser – whether I’m serving it at home or taking it to a potluck or gathering.

One thing I love about this dish is that it’s incredibly versatile – you can serve it as an side dish or add some protein like chicken or pork for a main course.

When storing leftovers, just let them cool completely before refrigerating or freezing – then reheat by covering with foil at 350°F (175°C) until warm throughout.

❓ Frequently Asked Questions About Sweet Potato Pineapple Casserole

Q: What type of sweet potatoes should I use for this recipe?

A: For this recipe, you’ll want to use large, firm sweet potatoes with no visible signs of sprouting or soft spots. Look for ones that are at least 1-2 inches in diameter to ensure they’ll cook evenly. You can also use yams if you prefer – they have a slightly sweeter flavor than sweet potatoes but work just as well in this recipe.

Q: Can I make this recipe ahead of time?

A: Yes, you can definitely make this recipe ahead of time! In fact, it’s one of those dishes that gets better with age – the flavors meld together even more after a few hours or overnight. Just assemble the casserole as instructed, then refrigerate or freeze until you’re ready to bake it.

Q: Do I need to peel the sweet potatoes before making this recipe?

A: Nope! Leaving the skin on will actually help retain some of the nutrients from the sweet potatoes – just scrub them clean before chopping them up for this recipe.

Q: Can I substitute other types of fruit for the pineapple?

A: While pineapple is traditional in this recipe, you can definitely experiment with other fruits if you’d like! Try using diced apples or peaches for a different twist on this classic casserole.

Q: How do I prevent the top from burning when baking this casserole?

A: To prevent the top from burning when baking this casserole, try covering it with foil during the last 30 minutes of baking – this will help keep everything moist and prevent overcooking.

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