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Nothing pairs better than sweet potatoes and pineapple!
Great For Thanksgiving Or Any Time
This is the time of year many folks get interested in anything sweet potato.
While sweet potatoes have become more popular in the past few years, it’s usually around Thanksgiving that they go on sale.
This casserole is a bit different from the usual fare. It’s actually more of a pudding consistency due to the flour and baking powder. A sweet potato casserole like this could also double as a dessert and very easily too.
Because it’s different but still holds with using something traditional, it’s a great way to perk up your holiday meal.
Pineapple And Sweet Potatoes: The Perfect Pairing
Ever think about pairing these two things? I never did before I came upon this recipe.
The original comes from Al Roker–it’s an old family recipe. The first time I had this was at an impromptu Thanksgiving dinner at my former neighbor’s house. Bad weather prevented her from going to her sister’s for the holiday so she made a dinner just for us neighbors.
Anyway, when I tasted this, I simply loved the addition of pineapple. The pineapple is tart, so it tempers the sweetness of the sugar and sweet potatoes. Plus it adds a little chew factor to something rather smooth and creamy.
You can use either crushed pineapple or tidbits. I used the tidbits so that the pineapple was a little more prominent in the casserole. However, either will do.
Yummy Toasted Marshmallows
The toasted marshmallows are the crowning glory to this delicious side dish.
When you pop them under the broiler, watch them closely. They will brown very quickly and even catch fire if the toasting goes too far. I placed the dish about 6-inches from the broiler element so the process wasn’t so quick.
If you let the casserole sit for about 10 minutes, the marshmallows will get nice and gooey. The best way I can explain the texture is that it is like the marshmallow in chocolate-covered Santas. That adds a lot to this because you have so many interesting textures!
Sweet Potato Pineapple Casserole
- 6 large sweet potatoes
- 4 tbs baking powder
- 1 tsp salt
- .5 cup unsalted butter
- 1 cup flour
- .75 cup dark brown sugar
- 1 cup crushed pineapple OR pineapple tidbits, drained
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/8 tsp cloves
- 12 oz marshmallows
- Preheat oven to 350 degrees.
- Boil the sweet potatoes until soft. Mash potatoes with 1 stick of butter in large bowl.
- Add flour, sugar, salt, baking powder, cinnamon, nutmeg and cloves, and mix together. Fold in pineapple and pour into a buttered 9 X 12-inch Pyrex dish.
- Bake for 30 minutes or until brown on top. Remove from oven, layer with marshmallows and place under broiler until marshmallows are toasted brown on top.
Adapted from Al Roker
Carole from Carole's Chatter says
Hi Judith, this is really interesting. Our native sweet potato is kumara and it is a sort of purply yellow rather than orange. Hope you pop this into Food on Friday. Cheers
Carole from Carole’s Chatter recently posted…Off to the commonplace board
Judith Hanneman says
They’ve started to sell them here too. I’ve yet to try them though.