Roasted Sweet Potatoes and Pineapple
This side pairs well with, short ribs, or roast chicken.
Everyday Food, December 2011
118 Ratings
- 5 star values: 25
- 4 star values: 42
- 3 star values: 31
- 2 star values: 15
- 1 star values: 5
Martha Stewart Member
Rating: 5 stars
Had to sub canned pineapple for fresh and hot paprika for the cayenne, but the recipe worked out just the same. I also needed to bake it for 45 minutes instead of 30 (probably because of the additional liquid in the canned pineapple). A lovely side dish; fresh take on the tired sweet potatoes in syrup. Nicely and naturally sweet with a touch of spice that sets off the flavors of the sweet potatoes and pineapple without being over powering. This is a keeper!
Martha Stewart Member
Rating: 5 stars
This is my second time making this recipe in my family absolutely loved it! it’s an easy way to get healthy sweet potatoes and pineapple into a meal plan without being overly sweet. The C. Pepper adds just the right amount of spark to make it interesting without turning off those who don’t care for spicy foods. Try it! You’ll love it!