Sweet Potato Pineapple Casserole

Sweet Potato Pineapple Casserole

David Venable

This unique, simple, and tasty creation bursts with flavor and offers a delicious side dish to your favorite meal.

Casserole

  • 16 medium sweet potatoes, cut in half and quartered
  • 2 cups crushed pineapple, drained
  • 1 1/2 cup sugar
  • 6 Tbsp butter, melted
  • 2 tsp salt
  • 2 tsp ground cinnamon
  • 1/4 tsp ground allspice
  • 1/4 tsp ground nutmeg
  • 4 eggs

Directions

Preheat the oven to 350°F. Lightly grease a 9'' x 13'' baking dish.
In a large stockpot, boil the sweet potatoes until soft, approximately 40 minutes.
Meanwhile, make the topping. Combine the brown sugar, butter, flour, and nuts in a small bowl. Set aside.
When the potatoes are cool enough to handle, remove the skins and put the potatoes in the bowl of a stand mixer, along with the pineapple, sugar, butter, salt, and spices. Fit the mixer with a flat beater and beat until smooth. Stir in the eggs one at a time. Spread the mixture into the baking dish and bake 30-40 minutes.

Topping

  • 1/2 cup brown sugar
  • 2 Tbsp butter, melted
  • 1/3 cup all-purpose flour
  • 1 cup pecans or walnuts, chopped

Cook's Notes

To cook potatoes thoroughly and evenly, start them in cold water. Some vegetables turn out better when dropped right in boiling water, but potatoes are too dense.|An old fashioned hand potato masher works best for thicker mashed potatoes. For creamier, fluffier potatoes, use a mixer.

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