Sweet Potato Casserole with Pineapples
Elevate your holiday table with this delightful Sweet Potato Casserole with Pineapples, a sweet and savory twist on a classic comfort dish. Creamy mashed sweet potatoes are perfectly blended with hints of warm cinnamon, nutmeg, and a splash of vanilla, then brightened with the tropical sweetness of crushed pineapples. Topped with a crunchy pecan streusel and gooey golden marshmallows, this casserole strikes the perfect balance of textures in every bite. Ready in just 80 minutes, this crowd-pleasing side dish offers a symphony of flavors that pairs beautifully with roasted turkey or glazed ham. Whether for Thanksgiving or festive family dinners, this easy-to-make recipe is an irresistible addition to your menu.
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Recipe Information
Ingredients
- 4 large sweet potatoes
- 1 cup crushed pineapple (canned, drained)
- 4 tablespoons unsalted butter
- 1 cup brown sugar
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 2 cups mini marshmallows
- 0.5 cup all-purpose flour
- 0.5 cup chopped pecans
- 4 tablespoons unsalted butter (for topping)
- 0.5 cup brown sugar (for topping)
Instructions
Preheat your oven to 375°F (190°C) and butter a 9x13-inch casserole dish.
Peel the sweet potatoes and cut them into large chunks. Place them in a large pot, cover with water, and bring to a boil. Cook until fork-tender, about 15-20 minutes.
Drain the sweet potatoes and transfer them to a large mixing bowl. Mash the sweet potatoes until smooth with a potato masher or fork.
Mix in 4 tablespoons of butter, 1 cup of brown sugar, cinnamon, nutmeg, and vanilla extract. Stir until well combined.
Fold in the drained crushed pineapple and transfer the mixture into the prepared casserole dish, smoothing it out evenly.
For the topping, combine the flour, chopped pecans, 0.5 cup of brown sugar, and 4 tablespoons of butter (cut into small pieces) in a bowl. Use your fingers or a pastry cutter to mix until crumbly.
Sprinkle the streusel topping evenly over the sweet potato mixture.
Bake in the preheated oven for 25 minutes. Then, remove the casserole from the oven and sprinkle the mini marshmallows on top.
Return the casserole to the oven and bake for an additional 10-15 minutes, or until the marshmallows are golden and toasted.
Let the casserole cool for 5-10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.7 g | 21% | |
| Saturated Fat | 7.7 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 69 mg | 3% | |
| Total Carbohydrate | 84.7 g | 31% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 59.0 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 82 mg | 6% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 163 mg | 3% | |
*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.
