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Sweet Potato Pineapple Casserole
Bring back the warmth of old-fashioned comfort with this Sweet Potato Pineapple Casserole recipe. Cozy up to this holiday classic that'll add a touch of warmth to your family dinners. It's the perfect blend of tradition with a twist.
Course
Side Dish
Cuisine
American - Southern
Prep Time
5
minutes
minutes
Cook Time
20
minutes
minutes
Servings
8
Calories
389
kcal
Author
Marye Audet-White
Equipment
Casserole Dish
Hand Mixer
Ingredients
40
ounces
cooked yams
drained if canned
½
cup
butter
melted, divided use
2
eggs
beaten
20
ounces
pineapple rings in juice
drained and reserve the juice for something else.
¼
cup
chopped pecans
more to taste
¼
cup
dried cranberries
more to taste
¼
cup
brown sugar
½
teaspoon
cinnamon
Instructions
Preheat oven to 350℉.
Spray a 6-cup casserole dish with no-stick cooking spray.
Whip the sweet potatoes with ¼ cup butter, and eggs until smooth and creamy.
Transfer mixture into the casserole dish and top with pineapple rings.
Sprinkle the cranberries and pecans evenly over the top.
Sprinkle with the brown sugar.
Mix the cinnamon and remaining butter and
drizzle
over the top.
Bake for 20-30 minutes until casserole is heated through.
Notes
Storage:
Refrigerate pineapple sweet potato casserole in an airtight container (or cover with plastic wrap) and enjoy within four to five days.
Tips:
If you use fresh yams or sweet potatoes, be sure to wash and peel them.
On the other hand, you can use canned yams to make prep faster. However, be sure to drain them of the liquid really well.
Set the pineapple rings on a paper towel-lined plate while you prep the rest of the dish to get rid of excess moisture.
Nutrition
Calories:
389
kcal
|
Carbohydrates:
61
g
|
Protein:
4
g
|
Fat:
15
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
0.5
g
|
Cholesterol:
71
mg
|
Sodium:
122
mg
|
Potassium:
1289
mg
|
Fiber:
7
g
|
Sugar:
20
g
|
Vitamin A:
647
IU
|
Vitamin C:
31
mg
|
Calcium:
55
mg
|
Iron:
1
mg