Baked Sweet Potato And Pineapple Casserole Recipe

Name: Baked Sweet Potato and Pineapple Casserole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 500 g Organically Grown Sweet Potato; 125 g Mooz Butter Garlic & Herbes; 500 g Honeyman Multi Flower Honey; 370 g Bonne Maman Apricot Preserve Marmalade Fruit Jam; 100 g Catch Sprinklers - Iodized Table Salt; 1 pack (25 g) Snapin Nutmeg Powder

American cuisine · 610 calories

Baked Sweet Potato and Pineapple Casserole recipe

About this recipe

A delightful pescatarian-friendly casserole featuring sweet potatoes and pineapple, lightly sweetened with honey and spiced with nutmeg. Perfect for a wholesome dinner solution.

Ingredients

500 g Organically Grown Sweet Potato
125 g Mooz Butter Garlic & Herbes
500 g Honeyman Multi Flower Honey
370 g Bonne Maman Apricot Preserve Marmalade Fruit Jam
100 g Catch Sprinklers - Iodized Table Salt
1 pack (25 g) Snapin Nutmeg Powder

Instructions

1. Preheat your oven to 350°F (175°C).
2. Peel and cube 6 cups of sweet potatoes. Steam or boil them until tender, about 10-15 minutes, then drain.
3. In a large mixing bowl, combine the cooked sweet potatoes with 1/2 cup apricot preserve, 4 tablespoons melted butter, 1/2 cup honey, and 1 teaspoon salt. Mix until well combined.
4. Transfer the mixture into a 2-quart casserole dish, spreading it out evenly.
5. Sprinkle the top with 1/4 teaspoon ground nutmeg and garnish with an additional 1/4 cup of apricot preserve.
6. Bake in the preheated oven for 35 minutes, or until the top is lightly golden and the casserole is heated through.
7. Remove from the oven and let it cool for a few minutes before serving.