Pineapple Sweet Potato Pie
Elevate your dessert game with this irresistible Pineapple Sweet Potato Pie, a tropical twist on a classic favorite! This recipe combines creamy, mashed sweet potatoes with juicy bursts of canned pineapple chunks, creating a perfectly balanced filling that's both rich and refreshing. Enhanced with warm spices like cinnamon and nutmeg, and sweetened just right with granulated sugar, this pie delivers a comforting flavor profile in every bite. Baked in a flaky homemade or store-bought pie crust, it's a feast for both the eyes and the palate. With its golden-brown crust and pop of pineapple, this dessert is perfect for holiday gatherings or any special occasion. Serve with a dollop of whipped cream for an indulgent finishing touch. Featuring unique flavor combinations, easy-to-follow steps, and just the right amount of sweetness, this Pineapple Sweet Potato Pie is destined to become your new go-to dessert!
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Recipe Information
Ingredients
- 2 large sweet potatoes
- 1 cup canned pineapple chunks
- 0.75 cup granulated sugar
- 0.25 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 1 pie crust, unbaked
- optional whipped cream (optional for serving)
Instructions
Preheat your oven to 350°F (175°C).
Peel the sweet potatoes and cut them into large chunks. Place the chunks in a pot of boiling water and cook for 15-20 minutes, or until tender. Drain and let cool slightly.
In a large mixing bowl, mash the sweet potatoes until smooth. Alternatively, you can use a food processor for a smoother consistency.
Add the canned pineapple chunks (drain them first) to the sweet potatoes and mash lightly, leaving some small chunks of pineapple for texture.
Mix in granulated sugar, melted butter, egg, vanilla extract, ground cinnamon, ground nutmeg, and salt. Stir until all ingredients are well combined.
Roll out the unbaked pie crust and fit it into a 9-inch pie dish. Trim any excess crust and crimp the edges decoratively.
Pour the sweet potato and pineapple filling into the prepared pie crust, smoothing out the top with a spatula.
Place the pie on the center rack in the preheated oven. Bake for 50-60 minutes, or until the filling is set and the crust is golden brown.
Remove the pie from the oven and allow it to cool completely on a wire rack before slicing.
Serve with a dollop of whipped cream, if desired. Enjoy!
Nutrition Facts
Calories |
1739 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.6 g | 91% | |
| Saturated Fat | 38.3 g | 191% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 365 mg | 122% | |
| Sodium | 1008 mg | 44% | |
| Total Carbohydrate | 272.4 g | 99% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 195.4 g | ||
| Protein | 15.4 g | 31% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 213 mg | 16% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 359 mg | 8% | |
*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.
