Sweet Potato-Pineapple Bake
A sweet and savory baked dish combining tender sweet potatoes, pineapple, pecans, and marshmallows, perfect as a comforting side or dessert for holiday gatherings.
Ingredients
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, mash the sweet potatoes.
- Stir in the crushed pineapple, chopped pecans, brown sugar, and melted butter.
- Pour the mixture into a 2-quart baking dish.
- Bake uncovered for 20 minutes.
- Sprinkle the miniature marshmallows on top.
- Bake for an additional 5 minutes or until the marshmallows are lightly browned.
Tips & Substitutions
For a twist, try using fresh sweet potatoes instead of canned; just boil and mash them before mixing. If you want a nut-free option, substitute the pecans with sunflower seeds. You can also replace the brown sugar with maple syrup for a deeper flavor. Make sure to watch the marshmallows carefully while baking to avoid burning, as they can brown quickly.
Serving Suggestions
This Sweet Potato-Pineapple Bake makes a delightful side dish for holiday meals and pairs beautifully with Cheesy Cabbage And Apple Slaw. Consider serving it alongside roasted meats or as a sweet complement to a savory vegetarian main dish. It also works well as a sweet addition to brunch spreads or potlucks.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, place in the oven at 350°F (175°C) for about 15-20 minutes until warmed through. Alternatively, you can microwave individual portions for about 1-2 minutes, adding a splash of water to keep them moist.
Nutrition & Diet Analysis (per serving)
Each serving of Sweet Potato-Pineapple Bake contains roughly 824 calories, with 11g protein, 162g carbohydrates, and 16g fat. It is an excellent source of iron (118% of the Daily Value), vitamin A (76% of the Daily Value), and calcium (38% of the Daily Value). Note that it is relatively high in sodium, at 752mg per serving (33% 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 sweet potato and pineapple mixture a day in advance. Just cover it tightly and refrigerate. When ready to bake, allow it to come to room temperature before baking, and add the marshmallows during the last few minutes of cooking.
What can I use instead of miniature marshmallows?
If you prefer a different topping, you can use crushed graham crackers mixed with melted butter for a crunchy topping. Alternatively, try using coconut flakes or chopped nuts for added texture and flavor.
Is this dish suitable for a vegetarian diet?
Yes, this Sweet Potato-Pineapple Bake is entirely vegetarian, making it a great option for those following vegetarian recipes. It's also adaptable for different dietary preferences, so feel free to customize it to suit your needs.
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).