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Pineapple Sweet Potato Bake

By: Sue Howell

"Thanksgiving just wouldn't be the sane without this fruity casserole. I think you'll agree it's an attractive addition to any autumn meal."

Rate/Review | Read Reviews (9)

Prep Time:
45 Min

Cook Time:
30 Min

Ready In:
1 Hr 15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

6 large sweet potatoes
1 (20 ounce) can pineapple chunks
1 cup sugar
2 tablespoons cornstarch
1/2 cup butter or margarine, cubed
16 maraschino cherries
Ground cinnamon

Directions

Place sweet potatoes in a Dutch oven or large kettle and cover with water. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until tender. Drain; cool slightly. Peel and cut each potato lengthwise into quarters; cut each quarter into two or three wedges. Place in a greased 13-in. x 9-in. x 2-in. baking dish.
Drain pineapple, reserving juice. Sprinkle pineapple over potatoes. In a saucepan. combine sugar and cornstarch. Stir in the reserved pineapple juice until blended. Add butter. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over potatoes and pineapple. Top with cherries; sprinkle with cinnamon. Bake, uncovered, at 350 degrees F for 30-35 minutes or until heated through.