No Bake Candied Pineapple Sweet Potatoes Recipes

MOMS CANDIED SWEET POTATOES & PINEAPPLE

Steps:

• 1. In a medium saucepan, add potatoes and 1/2 tsp salt, cover with water. Bring to boil, then reduce to simmer. Cook until fork tender and drain. In another saucepan, add the butter, brown sugar, pinch salt, pineapple juice, cinnamon and nutmeg. Bring to a boil and simmer until thickened some - won't be real thick, more like a glaze. If you want a thicker glaze, add a small amount of corn starch to the pineapple juice before adding. Once sauce is to desired thickness and potatoes are cooked. Add the drained pineapple to the glaze and cook until heated through. Stir in the vanilla. Gently toss the sweet potatoes with the glaze, being careful not to break up potatoes too much. Heat through for a few minutes and pour into a serving dish. Sprinkle with pecans if using. Serve immediately.

NO-BAKE CANDIED PINEAPPLE SWEET POTATOES

Steps:

• In a mixing bowl, smash Bruce's Yam Cut Sweet Potatoes then stir in pineapple and melted butter.
• Transfer to a glass dish and top with marshmallow cream and salt. Microwave for 3 minutes until hot.
• Stir to incorporate marshmallow cream before serving and top with candied nuts.

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.

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.

YAMS OR SWEET POTATOES WITH PINEAPPLE AND NUTS

Steps:

• Peel yams and cut into thirds or quarters.
• Place into boiling water and cook until soft, approximately 10-15 minutes.
• Drain water and mash yams.
• Add 1 can of crushed pineapple and mix well.
• Continue adding crushed pineapple until mixture is quite moist.
• Add nut pieces.
• Note: Depending on the consistency, you may want to add a smaller can of crushed pineapple or pineapple juice instead of or in addition to the second can mentioned above.

CANDIED SWEET POTATOES WITH MAPLE SYRUP

Steps:

• Bring a pot of water to a boil; add sweet potatoes. Continue to boil until they are easily pierced with a knife, 15 to 20 minutes. Drain.
• While potatoes boil, preheat the oven to 350 degrees F (175 degrees C). Spray an 8x8-inch baking pan with cooking spray.
• Mash the potatoes thoroughly in a bowl. Mix cinnamon, salt, pepper, nutmeg, and allspice together and stir into the potatoes. Transfer to the prepared baking pan. Mix maple syrup and butter together and drizzle over top.
• Bake in the preheated oven until heated through, 5 to 10 minutes.

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.