Baked Sweet Potato And Pineapple Casserole Recipe

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

  • - Sweet Potatoes
  • 125G Daylesford Organic Brandy Butter
  • 250G Adi Apicoltura Organic Orange Honey
  • 300G Pack'D Organic & Chopped Pineapple
  • 100G Terre Exotique Winemaker'S Salt, 100G
  • - Schwartz Ground Nutmeg

Instructions

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