Yield 8 Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees F (175 degrees C). Butter one 9x13 inch baking dish. Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain, and transfer to a large bowl to cool. Peel and quarter. In a sauce pan, combine pineapple, sugar, cinnamon, ginger, nutmeg and cloves. Bring to boil and reduce heat. Arrange potatoes in a single layer in baking dish. Pour sauce over potatoes and bake for 45 minutes.
Time 30m Yield 10 servings. Number Of Ingredients 8 Steps:
In a large bowl, combine the sweet potatoes, brown sugar, butter, salt, cinnamon and nutmeg. Place pineapple slices in a greased 13-in. x 9-in. baking dish. Top each slice with 1/4 cup sweet potato mixture and a marshmallow. Bake, uncovered, at 400° for 10-15 minutes or until heated through.
Number Of Ingredients 5 Steps:
Preheat oven to 450 degrees. On a rimmed baking sheet, toss together sweet potatoes, pineapple, oil, and cayenne pepper. Season with salt. Roast until sweet potatoes and pineapple are tender and golden, 30 to 35 minutes, stirring every 10 minutes.
Time 2h20m Yield 8 serving(s) Number Of Ingredients 9 Steps:
Preheat the oven to 350 degrees. Coat a 9" round cake pan with cooking spray and set aside. Rub the sweet potatoes with a few drops of oil or a touch of cooking spray. Place the potatoes on the oven rack and bake until they are soft when squeezed, 40-60 minutes. Remove the sweet potatoes and set aside until cool enough to handle. Meanwhile, in a small saucepan over medium heat, melt the butter with the brown sugar. Pour the mixture into the prepared pan, tilting to coat the bottom evenly. Arrange six pineapple slices in a ring around the edge and one in the center of the pan. Peel the potatoes and place the flesh in a mixing bowl. Mash roughly with a fork. Add the eggs, cinnamon, baking powder, salt and 5-6 grinds pepper, and whisk until well-blended. Spoon the mixture into the baking pan, spreading it evenly over the pineapple and smoothing the top. Tap the pan sharply on the countertop three or four times to knock out air bubbles. Bake until the top looks dry and feels springy to the touch, 40 minutes. A knife inserted in the center should come out clean. Cool in the pan on a rack for 10 minutes. Run a knife around the side of the pan. Insert a serving plate over the pan and, holding the pan and the plate firmly with oven mitts, flip them so the potatoes drop on to the plate, pineapple side up. Lift off the pan. Serve warm.
Yield 9 Number Of Ingredients 4 Steps:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. In a large soup pot, boil sweet potatoes whole until soft. Remove skins, and dice into bite-sized pieces. Mix sweet potatoes, crushed pineapple, light brown sugar, and butter in prepared baking dish. Bake for 45 minutes, or until casserole is mushy with no excess water in the dish.
Time 40m Yield 12-16 serving(s) Number Of Ingredients 4 Steps:
Drain the yams and the pineapple VERY well. Mash the yams and pineapple in a large bowl with your hands or a masher. Roll into baseball size balls and cover in the corn flakes. They look nice with the flakes sticking up. For those who like marshmallows, place a marshmallow or use some mini marshmallows, placed in the center of the ball and then cover with the corn flakes; or indent and add marshmallows. Chill balls in the refrigerator to firm up. Place balls on a foil lined cookie sheet and bake, at 350°, to heat through and until cereal starts to brown; about 25 minutes. Easy to serve with a spatula. Since a “ball” is a portion and you can adjust the size of the balls based on how many guests you have!
Time 1h5m Yield 10 servings, 1/2 cup each Number Of Ingredients 5 Steps:
Heat oven to 400ºF. Combine potatoes and pineapple in large bowl. Mix remaining ingredients until blended. Add to potato mixture; mix lightly. Spread onto rimmed baking sheet sprayed with cooking spray. Bake 45 to 50 min. or until potatoes and pineapple are tender and golden brown, turning after 30 min.
Time 30m Yield 4 servings. Number Of Ingredients 6 Steps:
In a large bowl, mash the sweet potatoes. Stir in the pineapple, pecans, brown sugar and butter. , Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 375° for 20 minutes. Sprinkle with marshmallows. Bake 5 minutes longer or until marshmallows are lightly browned.
More about “sweet potatoes on pineapple rings recipes”
Time 1h35m Yield 6 to 8 servings Number Of Ingredients 8 Steps:
Preheat the oven to 375 degrees F. Place the sweet potatoes in a 2-quart baking dish. Set aside. In a medium pot, melt the butter over medium-low heat. Add the sugar and stir until smooth. Drain the pineapple in a strainer, reserving the juice. Stir in about half the pineapple and half the pineapple juice; reserve the rest of the pineapple and juice for another use. Stir in the cinnamon, cloves and salt. Bring the mixture to a boil, remove from the heat and add the vanilla extract. Pour the mixture directly over the sweet potatoes. Cover the dish with aluminum foil and bake until the sweet potatoes are just tender, about 45 minutes. Remove the foil and continue to bake until the sweet potatoes are caramelized, 20 to 25 minutes more. Plate and serve immediately. Pour extra sauce from the bottom of the baking dish on top.
