Looking for a new spin on sweet potato casserole at the Thanksgiving table? Or even just a new take on the usual sweet potato side in your dinner vegetable rotation? Give these a try and they’ll become the latest and greatest addition to the old routine!
These Pineapple Mashed Sweet Potatoes from the Tupelo Honey Cafe Cookbook are everything you imagine a delicious mashed sweet potato side should be and more. It delivers on the creaminess you expect from a mashed potato dish but surprises you with the fresh sweetness of pineapple in every bite, and the best surprise comes last, from a hint of cayenne pepper to balance the sweetness.
The original recipe calls for removing the sweet potatoes to a separate bowl to mash then returning them to be stirred in with the pineapple and remaining juices. This would leave you with bigger chunks of pineapple in the mash mixture, adding an exciting layer of texture to a mashed potato dish. We ended up mashing it all for the ease of keeping it in one dish and to ensure some pineapple in every bite. You really can’t go wrong either way.
We ended up freezing most of this dish as part of meal prep before the baby’s arrival, although it was unintentional after we ended up with too many sweet potatoes and needed to increase the servings on this to use them all up. It has been a treat to have these ready to go on nights when making a side dish is a hassle. This is such a delightful way to eat sweet potatoes that will have your family asking for you to make these time and again, not just at the holidays.
Pineapple Mashed Sweet PotatoesCourse: SidesDifficulty: Easy
2 lbs sweet potatoes (about 2 large), peeled and cut into 2-inch pieces
1 ½ cups chopped fresh pineapple
¼ cup plus 2 tablespoons pure maple syrup
3 tablespoons firmly packed light brown sugar
3 tablespoons unsalted butter, melted
⅛ teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon freshly ground black pepper
½ cup heavy cream, heated
⅛ teaspoon cayenne pepper
- Preheat the oven to 400 degrees Fahrenheit. Combine the sweet potatoes, pineapple, maple syrup, brown sugar, melted butter, cinnamon, salt, and pepper in a buttered 9 by 13- inch baking dish, stirring to spread in an even layer.
- Cover tightly with foil and bake until the potatoes are soft, 50 to 55 minutes.
- Mash the potato-pineapple mixture with a potato masher, pestle, immersion blender, or hand-held mixer. Add the hot cream and cayenne and stir well.
- This is very easy to double for a large crowd! It should still fit in a 9 by 13- inch casserole baking dish.
- To freeze, portion into meal serving size containers and let the mashed potatoes cool down completely in the fridge. You can then freeze and enjoy within 3 months. To reheat, defrost in the fridge overnight and heat until warm.
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