Roasted Sweet Potatoes Pineapple Recipes

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.

ROASTED SWEET POTATOES & PINEAPPLE

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.

ROASTED SWEET POTATOES AND PINEAPPLE

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.

ROASTED SWEET POTATOES WITH PECANS AND SPICED MAPLE SAUCE

Steps:

• Heat oven to 450 degrees F and arrange rack in the middle.
• While oven heats, place pecans on a baking sheet to toast until they smell nutty and are slightly darker, about 5 minutes. Remove from oven and set aside.
• Place sweet potatoes on a baking sheet, drizzle with oil. Season well with salt and freshly ground black pepper, and toss to coat. Roast until golden brown and tender when pierced with a knife, about 40 to 45 minutes.
• Meanwhile, melt butter in a small saucepan over medium heat. When it foams, stir in maple syrup and cayenne and let cook briefly, about 1 minute. Serve sweet potatoes with a drizzle of maple butter and a scattering of pecans.

PINEAPPLE SWEET POTATO PIE

Steps:

• Prepare pastry shell, set aside.
• Combine sweet potatoes, brown sugar, half and half, egg, butter, 1/2 teaspoon vanilla, cinnamon, nutmeg and salt, mix well.
• Pour into pastry shell.
• Bake at 425 degrees, 25 to 30 minutes, or until set in centre, cool.
• Drain pineapple, reserving 1/2 cup juice.
• Pour reserved juice into small saucepan.
• Add cornstarch, stir until dissolved.
• Cook, stirring constantly, until thickened and translucent.
• Stir in ginger and remaining 1/2 teaspoon vanilla
• Cut pineapple slices in half, arrange pineapple over pie in a pinwheel pattern, spoon topping over pineapple.
• Garnish with whipped cream.

HONEY-PINEAPPLE SWEET POTATOES

Steps:

• Place sweet potatoes and water in a 2-qt. microwave-safe dish. Cover and microwave on high for 8-10 minutes or until potatoes are tender; drain. , Drain crushed pineapple, reserving juice. In a large bowl, combine the crushed pineapple, pineapple chunks and sweet potatoes. Transfer to a 2-1/2-qt. baking dish coated with cooking spray. In a small bowl, combine honey and reserved juice; pour over sweet potatoes. , Bake, uncovered, at 350° for 10 minutes. Stir; sprinkle with pecans if desired. Bake 15-20 minutes longer or until heated through.

ROASTED SWEET POTATOES WITH PINEAPPLE AND PECANS

Steps:

• Preheat oven to 425 degrees F. Line a baking sheet with foil. Toss sweet potatoes and pineapple with oil and salt. Transfer to prepared baking sheet and roast 15 minutes. Add pecans and roast 10 more minutes; then transfer to a large bowl.
• Whisk maple syrup, marmalade, lemon juice, mustard and salt to taste together in a small bowl. Pour over sweet potato mixture and gently toss to combine.

ROASTED SWEET POTATOES WITH PINEAPPLE CRANBERRY CHUTNEY

Steps:

• Preheat the oven to 425 degrees. Place the potatoesin a roasting pan and roast 45 minutes, until they yield easily to a knife.
• Halve each potato, place 2 halves on a dinner plate, and spoon 1/4 cup of the chutney on top.

SWEET POTATOES ON PINEAPPLE RINGS

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.