Sweet Potato and Pineapple Casserole
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This sweet potato casserole is perfect for the sweet potato aficionado or “sweet tooth.” It is taken from Cooking Fresh with The Old Farmer’s Almanac, and we recommend using fresh sweet potatoes for the best taste.
4 to 6 small sweet potatoes
1/8 teaspoon allspice
1/8 teaspoon ground cloves
1/8 teaspoon nutmeg
1/2 teaspoon salt
1 can (8 ounces) crushed pineapple, with liquid
1/2 cup miniature marshmallows
1/2 cup honey
Grease a 1-quart casserole. Cook the sweet potatoes in boiling, salted water for 30 minutes, or roast in the oven at 450ºF for 30 minutes. When cool enough to handle, peel and cut into 1/2-inch slices. Set the oven at 350ºF. In a small bowl, combine the spices and salt. Layer the sweet potatoes in the prepared casserole. Sprinkle the spice mixture over the sweet potatoes. Layer the pineapple over the spice mixture. Top with the marshmallows and pour the honey over it all. Bake for 10 minutes.
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