Slices of sweet potatoes are baked in brown sugar and pineapple juice. Topped with slices of pineapple and cherries this is a unique, but very delicious, version of Candied Sweet Potatoes. They are perfect for the holidays.
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This recipe for Candied Sweet Potatoes with Pineapple comes straight out of my mom’s kitchen. She always made them, along with Broccoli Casserole, for Thanksgiving, Christmas, and Easter because she knew I loved them so much. There were never leftovers.
I’ve had my share of all different types of candied sweet potatoes and sweet potato casseroles. I have never liked marshmallows on sweet potatoes (seriously, whose idea was this??) and instead prefer the extra sweetness to come from pineapples and brown sugar.
I guess pineapple sweet potatoes may sound a little odd too, but they are so, so good! I promise you!
Why This Recipe Works
- This is a really versatile recipe. If you want the potatoes to be sweeter, add more brown sugar. If you fight over the cherries, like my family does, add a whole bunch more! Of course, I give you some measurements in the recipe card at the bottom of this post, but just know you can add as much or as little of each as you like.
- It’s such an easy recipe and can be prepared ahead of time. Just store it tightly covered in the refrigerator until you are ready to bake. I usually prepare mine Thanksgiving morning, then pop them in the oven to bake about an hour before we are going to eat.
- This is a beautiful, colorful dish, right out of the oven. No additional garnish needed. It looks lovely as part of a holiday spread.
How to Make Candied Sweet Potatoes with Pineapple
Prep!
Preheat your oven to 350°F.
Create!
Scrub your sweet potatoes under running water, then place in a large stock pot. Cover with water and place on the stove top over high heat. Bring to a boil and cook for about 20 minutes, 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 and cut each potato, horizontally, into 2″ rounds. Place in a single layer in a medium casserole dish.
Pour 1/2 cup of the pineapple juice from the can over the potatoes and sprinkle the brown sugar over them evenly.
Top with the pineapple slices and cherries.
Cover with foil and bake for about 45 minutes.
Present!
This dish is really pretty right out of the oven, but serving it in a nice baking dish never hurts.
Tips and Techniques for the Best Candied Sweet Potatoes
- Try to cut your sweet potatoes to approximately the same thickness to ensure even cooking.
- None of the ingredients for this recipe are set in stone. If you want more brown sugar or pineapple or cherries – go for it!
- Keep leftovers tightly covered in the refrigerator. Use within 3-5 days.
FAQ’s
- Can Candied Sweet Potatoes be made ahead of time? Yes. You can make Candied Sweet Potatoes ahead of time. Prepare them up until the point of needing to bake them. Store them tightly covered in the refrigerator until you are ready to bake.
- Can you freeze Candied Sweet Potatoes? Yes, you can freeze Candied Sweet Potatoes. Allow the potatoes to cool, then transfer to freezer bags or a container with an air-tight lid, and place in the freezer. Reheat at 350°F until heated through (the time will vary depending on how many potatoes you have, but generally reheat for about 20-25 minutes).
- Are Candied Sweet Potatoes good for you? While sweet potatoes offer plenty of healthy benefits, Candied Sweet Potatoes are not really considered to be healthy due to the amount of sugar used. This recipe, which uses pineapple, is a bit healthier than those that are made with marshmallows.
More Sweet Potato Side Dish Recipes to Try
- Maple Bacon Sweet Potato Hash Recipe
- Spiralized Sweet Potatoes with Brown Sugar Honey Butter
- Maple Cinnamon Sweet Potatoes and Apples
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Candied Sweet Potatoes with Pineapple
Ingredients
- 5 large sweet potatoes
- 1 20 oz can pineapple slices (in its own juice) * reserve the juice!
- 2 tablespoons brown sugar * more or less to taste
- 1/2 cup maraschino cherries
Instructions
- 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.
Notes
Tips and Techniques for the Best Candied Sweet Potatoes
- Try to cut your sweet potatoes to approximately the same thickness to ensure even cooking.
- None of the ingredients for this recipe are set in stone. If you want more brown sugar or pineapple or cherries – go for it!
- Keep leftovers tightly covered in the refrigerator. Use within 3-5 days.
FAQ’s
- Can Candied Sweet Potatoes be made ahead of time? Yes. You can make Candied Sweet Potatoes ahead of time. Prepare them up until the point of needing to bake them. Store them tightly covered in the refrigerator until you are ready to bake.
- Can you freeze Candied Sweet Potatoes? Yes, you can freeze Candied Sweet Potatoes. Allow the potatoes to cool, then transfer to freezer bags or a container with an air-tight lid, and place in the freezer. Reheat at 350°F until heated through (the time will vary depending on how many potatoes you have, but generally reheat for about 20-25 minutes).
Nutrition
This recipe was originally published on October 30, 2017. It was updated with new images, more thorough instructions, tips, techniques, and FAQ’s in November 2019.
