Sweet potatoes are baked in brown sugar and pineapple juice and topped with slices of pineapple and cherries, for a unique, but very delicious version of Candied Sweet Potatoes. They are perfect for the holidays!
This recipe for Candied Sweet Potatoes with Fruit comes straight out of my mom’s kitchen! This is how she always made sweet potatoes during the holidays. I’ve had my share of all kinds of candied sweet potatoes and sweet potato casseroles, but my mom’s are still my favorite!
A few years ago, I finally asked her for the ingredients. I had been making baked sweet potatoes for every holiday dinner, but really wanted to start making these Candied Sweet Potatoes myself, instead. My mom never uses measurements when she cooks. It’s always a little of this and a little of that. Fortunately, this is one of those recipes where that works just fine. If you want them sweet, you 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 on 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 really beautiful when it’s right out of the oven. I make them for Thanksgiving dinner, but also on Christmas and Easter too!
Candied Sweet Potatoes with Fruit
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.
Preheat your oven to 350°F.
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 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.
This dish is really pretty right out of the oven, but serving it in a nice baking dish never hurts!
Candied Sweet Potatoes with Pineapple
- 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.
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.
- 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).