SWEET POTATO PINEAPPLE BAKE

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option and adds a subtle flavor.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar has a lower glycemic index but is often more expensive.

marshmallows

🥗Healthier: toasted coconut flakes

💰Cheaper: whipped cream

Toasted coconut adds a crunchy texture without the added sugars.

sweet potatoes

🥗Healthier: butternut squash

💰Cheaper: regular potatoes

Butternut squash has a similar flavor profile and is often cheaper.

Peel and wash the sweet potatoes, then slice them into coins.

Arrange the sweet potato coins in a lightly greased 9 by 11 inch pan or casserole dish, overlapping them and layering them a couple of layers thick.

Evenly place the leftover pineapple on top of the sweet potatoes.

Sprinkle about 1/4 cup of brown sugar over the top.

Melt 1/4 cup of butter and mix it with 1 teaspoon of cinnamon until well combined and completely melted.

Pour the butter and cinnamon mixture into a measuring cup for easy drizzling over the sweet potato and pineapple.

Drizzle the melted butter mixture over the top of the dish.

Place the dish in a preheated oven at 400°F (or on the barbecue at 400°F) and cover it with tin foil.

After about 20 minutes, remove the tin foil and let it continue to cook for another 20 to 25 minutes, or until the sweet potatoes are nice and tender.

Once cooked, remove from the oven or barbecue and serve hot or store as leftovers.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens