• Tisha Johnson

Sweet Potato Pineapple Casserole

History (Wikipedia)

Mrs. Smith inherited this delicious holiday recipe from her mother and passed it down to her children. The family enjoyed this dish every Thanksgiving while bonding and bringing the love of family together. This dish is enjoyed hot and cold and is often served on top of vanilla ice cream.


Course: Holidays

Cuisine: Southern/ Soul Food

Prep Time: 1 hour

Cook Time: 45 hours

Total Time: 1 hours 45 minutes

Author: Melvenia Smith RIH


Ingredients:


5 fresh sweet potatoes

1 can crushed pineapple with juice (Drain ½ of the pineapple juice and discard)

1 cup packed light brown sugar

6 tablespoons butter

1 tsp. cinnamon

1 tsp. nutmeg

2 tsp. vanilla extract


Instructions:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish

2. In a large soup pot, boil sweet potatoes whole until soft. Remove skins, and mash until smooth with minimal lumps

3. Mix sweet potatoes, crushed pineapple, light brown sugar, cinnamon, nutmeg, vanilla extract and butter in a bowl

4. Pour mixture into the prepared baking dish

5. Bake for 45 minutes, or until casserole is mushy with no excess water in the dish. Optional garnish with marshmallows, raisins, glazed pecans, or orange slices

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