Sweet And Sour Yams And Pineapple
Sweet and tangy yams and pineapple combine with crisp vegetables in this vibrant dish, perfect for a quick, flavorful meal that appeals to both vegetarians and fans of bold flavors.
Ingredients
Instructions
- Drain the pineapple and reserve the syrup.
- Combine the reserved syrup, cornstarch, and salt in a saucepan; blend well.
- Bring to a boil over medium heat and cook until thickened, stirring constantly.
- Stir in the lemon juice.
- Arrange the pineapple and yams in a casserole dish and pour the sauce over them.
- Bake, covered, in a 350°F oven for about 30 minutes until hot.
- Heat a small amount of oil in a skillet.
- Sauté the scallions, green pepper, and celery until just tender but still crisp.
- Stir the sautéed vegetables into the casserole mixture carefully and serve.
Tips & Substitutions
For a thicker sauce, you can increase the cornstarch slightly, but be careful not to overdo it. If yams are unavailable, sweet potatoes can be a great substitute. Adding a dash of soy sauce can enhance the savory elements of the dish. For a little heat, consider including some crushed red pepper flakes while sautéing the vegetables.
Serving Suggestions
Serve this dish as a vibrant side alongside grilled chicken or fish for a balanced meal. It pairs beautifully with Chicken Cranberry Layer Salad for a refreshing contrast. Drizzle some additional lemon juice over the top just before serving to brighten the flavors.
Storage & Reheating
Leftovers should be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a covered dish in the oven at 350°F for about 15-20 minutes or until heated through. You can also microwave in short intervals, stirring occasionally, until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Sweet And Sour Yams And Pineapple contains roughly 1704 calories, with 3g protein, 108g carbohydrates, and 142g fat. It is an excellent source of vitamin C (207% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 1475mg per serving (64% of the Daily Value).
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 casserole up to the baking step and refrigerate it for up to 24 hours. When ready to serve, bake it directly from the fridge, adding a few extra minutes to the cooking time to ensure it's heated thoroughly.
What can I use instead of scallions?
If you don't have scallions, finely chopped onions or shallots can work well as substitutes. They will provide a similar flavor profile, though onions will be slightly more pungent. Make sure to sauté them until they're tender before adding to the dish.
Can I make this dish vegan?
Yes, this recipe is already vegan-friendly! Just ensure that the canned yams and any oil you use are free from animal products. You can also experiment with adding more vegetables like bell peppers or snap peas for extra nutrition.
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).