Candied Sweet Potatoes with Fruit

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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

Prep!

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.

Create!

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.

Present!

This dish is really pretty right out of the oven, but serving it in a nice baking dish never hurts!

Enjoy!

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Candied Sweet Potatoes with Fruit

Sweet potatoes are baked in brown sugar and pineapple juice. Top them with slices of pineapple and cherries, for a unique, but very delicious version of Candied Sweet Potatoes.

Course Side Dishes

Cuisine Gluten Free, Vegetarian

Prep Time 30 minutes

Cook Time 45 minutes

Total Time 1 hour 15 minutes

Servings 8 people

Calories 140

Author Lauren

Ingredients

• 5 large sweet potatoes
• 1 20 oz can pineapple slices in its own juice * reserve the juice!
• 2 Tbsp brown sugar
• 1/2 Cup maraschino cherries

Instructions

• 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 oven them evenly.
  
• Top with the pineapple slices and cherries. 
  
• Cover with foil and bake for about 45 minutes. 
  

Notes

 

** Nutritional information is an estimate and may vary.

 

This recipe is super flexible.  Add more or less of any of the ingredients to suit your tastes!

Nutrition

Serving: 1serving | Calories: 140kcal | Carbohydrates: 34g | Protein: 1g | Sodium: 56mg | Potassium: 424mg | Fiber: 3g | Sugar: 17g | Vitamin A: 14185IU | Vitamin C: 9.1mg | Calcium: 44mg | Iron: 0.8mg