Pineapple Sweet Potato Bake Recipe

Nutrition Facts

  • One serving:
  • 0
  • Calories:
  • 0
  • Fat:
  • 0 g
  • Saturated Fat:
  • 0 g
  • Cholesterol:
  • 0 mg
  • Sodium:
  • 0 mg
  • Carbohydrate:
  • 0 g
  • Fiber:
  • 0 g
  • Protein:
  • 0 g
  • Diabetic Exchange:


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Pineapple Sweet Potato Bake

Taste of Home's Holiday & Celebrations Cookbook
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Thanksgiving just wouldn't be the sane without this fruity casserole. I think you'll agree it's an attractive addition to any autumn meal.

SERVINGS: 8

CATEGORY: Side Dish

METHOD: Baked

TIME: Prep: 45 min. Bake: 30 min.

Ingredients:

  • 6 large sweet potato (about 4-1/2 pounds)
  • 1 can (20 ounces) pineapple chunks
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1/2 cup butter, cubed
  • 16 maraschino cherries
  • Ground cinnamon

Directions:

Place sweet potatoes in a Dutch oven or large kettle and cover with water. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until tender. Drain; cool slightly. Peel and cut each potato lengthwise into quarters; cut each quarter into two or three wedges. Place in a greased 13-in. x 9-in. baking dish.
    Drain pineapple, reserving juice. Sprinkle pineapple over potatoes. In a saucepan. combine sugar and cornstarch. Stir in the reserved pineapple juice until blended. Add butter. Bring to a boil; cook and stir for 2 minutes or until thickened.
    Pour over potatoes and pineapple. Top with cherries; sprinkle with cinnamon. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 8 servings.


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