Pineapple and Sweet Potato Casserole
Sweet and savory collide in this comforting Pineapple and Sweet Potato Casserole, a show-stopping side dish perfect for holidays or any cozy dinner. This delightful recipe blends creamy, mashed sweet potatoes with juicy pineapple chunks, a touch of warm spices like cinnamon and nutmeg, and just the right amount of brown sugar for natural sweetness. Crowned with a crunchy topping of crushed cornflakes, chopped pecans, and optional gooey marshmallows, this casserole delivers a decadent mix of textures and flavors. Easy to prepare in under an hour, it's a crowd-pleasing dish that pairs beautifully with roasted meats or stands out as a star on a vegetarian spread. Perfect for Thanksgiving, holiday gatherings, or a weekend treat, this casserole will leave your taste buds begging for more!
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Recipe Information
Ingredients
- 4 large sweet potatoes
- 2 cups pineapple chunks (canned or fresh, drained if canned)
- 0.5 cup brown sugar
- 4 tablespoons unsalted butter, melted
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 0.5 cup all-purpose flour
- 1 cup crushed cornflakes
- 0.5 cup pecans, chopped
- 1 cup marshmallows (optional)
Instructions
Preheat the oven to 375°F (190°C).
Peel the sweet potatoes and cut them into large chunks.
Place the sweet potato chunks in a large pot and cover with water. Add a pinch of salt to the water.
Bring the pot to a boil and cook the sweet potatoes until they are fork-tender, about 15-20 minutes. Drain and let them cool slightly.
In a large mixing bowl, mash the cooked sweet potatoes until smooth.
Stir in the pineapple chunks, brown sugar, 2 tablespoons of melted butter, ground cinnamon, ground nutmeg, and salt. Mix until well combined.
Transfer the sweet potato and pineapple mixture into a greased 9x13-inch baking dish, spreading it out evenly.
In a small bowl, mix together the flour, crushed cornflakes, chopped pecans, and the remaining 2 tablespoons of melted butter.
Sprinkle the mixture evenly over the top of the casserole as a crumbly topping.
If using marshmallows, sprinkle them evenly over the crumb topping.
Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the casserole is bubbling around the edges.
Remove the casserole from the oven and let it rest for 5 minutes before serving.
Nutrition Facts
Calories |
2705 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.0 g | 113% | |
| Saturated Fat | 32.9 g | 164% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 755 mg | 33% | |
| Total Carbohydrate | 463.7 g | 169% | |
| Dietary Fiber | 38.6 g | 138% | |
| Total Sugars | 222.9 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 424 mg | 33% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 974 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
