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Tropical Sweet Potatoes

Sweet potatoes take on a tropical twist with crushed pineapple mixed in. I add a crumb topping, which bakes to a pretty golden color, and a fresh pineapple garnish. —Mary Gaylord, Balsam Lake, Wisconsin
  • Total Time
    Prep: 50 min. Bake: 30 min.
  • Makes
    8-10 servings

Ingredients

  • 4 large sweet potatoes (3-1/2 pounds)
  • 1 can (8 ounces) crushed pineapple, undrained
  • 6 tablespoons butter, melted, divided
  • 3/4 teaspoon salt
  • Pinch pepper
  • 1/2 cup crushed saltines
  • 2 tablespoons brown sugar
  • Pinch ground cloves

Directions

  • In a large saucepan, cover sweet potatoes with water; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until tender. Drain and cool.
  • Peel the potatoes and place in a large bowl; mash. Add the pineapple, 2 tablespoons butter, salt and pepper; mix well.
  • Transfer to a greased 2-qt. baking dish. Combine saltines, brown sugar, cloves and remaining butter; sprinkle over potatoes. Bake, uncovered, at 375° for 30 minutes.

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