Candied Sweet Potatoes With Pineapple Recipes

WW 2 POINTS - CANDIED SWEET POTATO WITH PINEAPPLE

Steps:

• Preheat oven to 425ºF.
• Coat a 2-quart casserole dish with cooking spray.
• Place potatoes in prepared dish.
• In a small bowl, combine crushed pineapple, Splenda and cinnamon; add to potatoes and toss until well mixed.
• Bake, stirring after 30 minutes, until sweet potato mixture is bubbly, about 45 minutes. 2 Points yields about 1/2 cup per serving.

CANDIED SWEET POTATOES WITH PINEAPPLE

Steps:

• Preheat your oven to 350°F.
• Scrub your sweet potatoes under running water, then place in a large stock pot.
• Cover the potatoes with water and place on the stove top over high heat. Bring to a boil and cook for about 20 minutes, or until just fork tender.
• Remove the potatoes and let cool.
• Once the potatoes are cool you should be able to peel off the skin with your hands.
• Trim the ends off of the potatoes and slice horizontally into 2″ rounds.
• Place the sweet potato rounds in a single later in a large casserole dish.
• Pour 1/2 cup of the pineapple juice from the can over the potatoes and sprinkle the brown sugar oven them evenly.
• Top with the pineapple slices and cherries.
• Cover with foil and bake for about 45 minutes, or until the potatoes are tender and the juices has thickened.

CANDIED PINEAPPLE SWEET POTATOES

Steps:

• 1. Preheat oven to 375 degrees. Peel sweet potatoes; cut into 1-1/4-inch chunks. Set aside.
• 2. Combine brown sugar, butter, cinnamon, cloves, nutmeg, and salt in a large bowl. Add sweet potatoes and pineapple; toss to coat. Place potato mixture in broiler-proof 3-quart baking dish.
• 3. Bake, uncovered, for 1 hour or until potatoes are fork-tender, stirring gently every 15 minutes. Remove from oven.
• 4. Position a rack 4-inches from the broiler, and preheat broiler.
• 5. Sprinkle marshmallows over potatoes. Place dish under the broiler and broil for about 1 minute or until marshmallows are golden brown. Let stand 5 minutes before serving.

PINEAPPLE SWEET POTATOES

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.

CANDIED SWEET POTATOES WITH PINEAPPLE

Steps:

• Preheat oven to 425ºF. Coat a 2-quart casserole dish with cooking spray.
• Place potatoes in prepared dish. Combine crushed pineapple, Splenda and cinnamon in a small bowl; add to potatoes and toss until well mixed. (Note: You can use canned sweet potatoes in water to save time, if you prefer.)
• Bake, stirring after 30 minutes, until sweet potato mixture is bubbly, about 45 minutes.
• Yields about 1/2 cup per serving.

MY GRANDMA'S CANDIED YAMS WITH PINEAPPLE

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.

SWEET POTATO PINEAPPLE CASSEROLE

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.

CANDIED SWEET POTATOES WITH PINEAPPLE

Steps:

• Scrub outside skin of sweet potatoes. Place sweet potatoes in large pan, and cover with water. Place pan on med-high heat and cover with lid. Bring potatoes to a boil, turn down to med heat and cook until fork tender. When tender remove from water, set aside until cool enough to handle.
• In small mixing bowl combine brown sugar, cinnamon, nutmeg, allspice and oranage zest. Set aside.
• Preheat oven 350 degrees F. Place butter in 9x13 baking dish and place in oven to melt. Remove from oven when melted. Remove skins from sweet potatoes. Slice sweet potatoes into several slices lengthwise; layer potato slices in baking dish with melted butter. Sprinkle brown sugar mixture over sweet potato slices. Spoon crushed pineapple over brown sugar. Place in oven and bake until edges of pineapple begin to brown. Remove from oven and cover top with marshmallows. Return to oven and bake until marshmallows begin to brown. Keep an eye on marshmallows, as they will burn easily.

SWEET POTATO PINEAPPLE BAKE

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.

SWEET POTATO CASSEROLE WITH PINEAPPLE

Steps:

• Place potatoes in 8-10 quart saucepot; add water to cover; bring to boil over high heat.
• Lower heat to simmer and cook, covered, 15-20 minutes, or until tender.
• Heat oven to 325 degrees F.
• Drain potatoes thoroughly, then mash until smooth.
• Beat in butter, milk, pineapple, salt, and pepper.
• Spoon into 9"x13" baking dish or 3 quart casserole; top with marshmallows.
• Bake for 15-20 minutes until marshmallows have lightly browned.
• Note: Casserole may be prepared in advance and set aside or refrigerated until baking time; in that case, baking time must be increased so potatoes will heat through, and marshmallows should not be added until last 15 minutes of baking time.

CANDIED SWEET POTATOES WITH PECANS

Steps:

• Place sweet potato in a small saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or just until tender. Drain. , When cool enough to handle, peel and cut into 1/4-in. slices. Place in a greased shallow 2-cup baking dish. , In a small bowl, combine the brown sugar, pecans, pineapple juice, lemon juice and cinnamon; sprinkle over sweet potato slices. Dot with butter. , Bake, uncovered, at 350° for 15 minutes or until bubbly and heated through.

CLASSIC CANDIED SWEET POTATOES

Steps:

• Scrub sweet potatoes, but do not peel. Place potatoes in 3-quart saucepan. Add enough water just to cover. Heat to boiling; reduce heat to low. Cover and simmer 20 to 25 minutes or until tender. Drain; cool slightly. Slip off skins. Cut into 1/2-inch slices.
• Heat remaining ingredients in 10-inch skillet over medium heat, stirring constantly, until smooth and bubbly. Add potatoes. Gently stir until glazed and hot.