Real Recipes From Real Home Cooks ®

pineapple sweet potatoes

(2 ratings)
Blue Ribbon Recipe by
Sharon Blickley
Middleville, MI

A Thanksgiving favorite! This can be prepared the day before and refrigerated. Add 15 minutes to the cooking time if cold when placed in the oven.

Blue Ribbon Recipe

Canned pineapple adds a tropical twist to this sweet potato casserole recipe. Filled with warm spices, these pineapple sweet potatoes are a delicious side dish for Thanksgiving or Christmas. Do not skip out on the mini marshmallows. We loved the sweetness they added.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 8 serving(s)
prep time 30 Min
cook time 35 Min
method Bake

Ingredients For pineapple sweet potatoes

  • 6
    sweet potatoes or approx. 6 cups canned sweet potatoes
  • 1 can
    pineapple (20 oz)
  • 3/4 c
    brown sugar
  • 1/8 tsp
  • 1/8 tsp
    ground ginger
  • 1/8 tsp
  • 1/8 tsp
    ground cloves, optional
  • 2 c
    miniature marshmallows, optional

How To Make pineapple sweet potatoes

  • Ready to cook sweet potatoes.
    Preheat oven to 350 F. Butter 9X13 inch baking dish. Place sweet potatoes in a pan of water and bring to a boil. Cook until tender but still firm. Drain.
  • Cooked sweet potatoes in a baking dish.
    Peel sweet potatoes and cut into pieces. If using canned sweet potatoes, cut them into smaller uniform pieces. Place sweet potatoes into the baking dish.
  • Pineapple, sugar, and spices in a saucepan.
    In a small pan, combine pineapple, sugar, and spices. Bring to a boil and reduce heat.
  • Sauce poured over sweet potatoes.
    Pour sauce over sweet potatoes and gently mix. Bake for 35 minutes.
  • Mini marshmallows sprinkled over cooked sweet potatoes.
    Place mini marshmallows on top of the casserole during the last few minutes.
  • Returning sweet potatoes to the oven to brown marshmallows.
    Return to the oven and continue baking until the marshmallows are golden brown.