Lillian'S Sweet Potatoes And Pineapple
Sweet potatoes glazed with crushed pineapple and topped with maraschino cherries create a vibrant, tropical-inspired dish perfect for family dinners or holiday celebrations.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Peel and boil whole sweet potatoes until tender; drain.
- Dip the cooked sweet potatoes in drained pineapple juice.
- Roll the sweet potatoes in crushed corn flakes and place them in a baking pan.
- Cover the potatoes with crushed pineapple and top with maraschino cherries.
- Bake for approximately 10 to 12 minutes until thoroughly heated.
Tips & Substitutions
For an extra layer of flavor, consider adding a pinch of cinnamon or nutmeg to the corn flakes before rolling the sweet potatoes. If you don't have crushed corn flakes, you can substitute with panko breadcrumbs for a similar crunch. Ensure to drain the pineapple well to avoid excess moisture in the dish, which could make it soggy.
Serving Suggestions
This dish pairs beautifully with a side of roasted vegetables or a light salad to balance the sweetness. For a festive touch, serve it alongside a holiday ham or turkey. It also complements well with American recipes like Crumb Top Apple Pie for dessert, creating a delightful meal experience.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the sweet potatoes in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through. Avoid using the microwave, as it can make the corn flakes lose their crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Lillian'S Sweet Potatoes And Pineapple contains roughly 481 calories, with 3g protein, 88g carbohydrates, and 14g fat. It is an excellent source of dietary fiber (28% of the Daily Value), and a good source of vitamin C. It also contributes 8g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the sweet potatoes and coat them with corn flakes a day in advance. Store them in the refrigerator, and add the crushed pineapple and cherries just before baking for the best texture and flavor.
What can I use instead of sweet potatoes?
If you're looking for a different flavor, you can substitute sweet potatoes with butternut squash or regular potatoes. However, keep in mind that the taste and texture will vary slightly, and the cooking time may need adjustment.
Are there vegan options for this recipe?
Yes, this recipe can easily be made vegan. Ensure that the corn flakes you use are vegan-friendly, and substitute maraschino cherries with fresh cherries or omit them completely while still achieving a delicious dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).