Side Dish

Sweet Potatoes with Pineapple

These Sweet Potatoes with Pineapple are sweet, creamy and full of flavor. Boiled sweet potatoes, topped with pineapple, brown sugar and toasted marshmallows. This is served every year at my home during the holidays, and it's one of my favorites.

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candied sweet potatoes in a 9x13 inch dish

Why You’ll Love This Recipe

  • Sweet Potatoes with Pineapple are filled with sweet flavors and different textures.
  • This is my family’s favorite side dish for the holidays.
  • Served warm with pineapples, brown sugar and toasted marshmallows.
  • It’s easy to make and can even be made ahead of time.
  • This sweet side dish is perfect for Thanksgiving or Christmas but simple enough to serve year round too.
  • This recipe is naturally gluten free but can easily be made vegan with the use of vegan marshmallows.
  • If you loved this recipe, be sure to check out my mini pecan pies for another Thanksgiving idea!

Ingredients And Substitutions

These are the main ingredients and substitutions for Sweet Potatoes with Pineapple. Scroll down to the recipe card for a full list of ingredients and instructions.

The base of this recipe is made with sweet potatoes also known as yams, just make sure they have orange flesh and not yellow.

I like to use brown sugar to sprinkle on top, but you can easily swap for coconut sugar if desired. Cane sugar will also work, but I personally like the flavors that brown sugar adds.

I like to use grass-fed butter, however, regular butter or dairy free butter works great too.

A can of pineapple works the best since we will be using the juice and the pineapple for this recipe.

Mini marshmallows are added on top while baking, however, if you are vegan you can swap for vegan marshmallows- I like the ones from Trader Joe’s.

all the ingredients that you need to make this casserole

How To Make

ONE: First, boil the peel, chop and boil the potatoes for about 5-8 minutes or until fork tender. Drain and add potatoes to a greased 9×13 inch baking dish.

TWO: Next, sprinkle the potatoes with brown sugar and add on chopped pineapple and the pineapple juice. Add on pieces of butter and then bake for 5-7 minutes.

THREE: Remove from the oven and add on mini marshmallows and return to the oven for an additional 5-8 minutes or until the tops of the marshmallows are golden brown.

Tips And Tricks

The smaller you chop the sweet potatoes, the faster they will boil.

Completely cover the tops of the sweet potatoes with the mini marshmallows, this way there is some in every bite.

How To Serve And Store

Serve this dish warm and enjoy as a side dish at Thanksgiving or Christmas. These Candied Sweet Potatoes can also be enjoyed as a dessert as well.

Store leftovers in an airtight container and enjoy un to 3-4 days. Reheat in the microwave, oven or air fryer.

the casserole serve on a dish

Taste And Texture

These Sweet Potatoes with Pineapple are sweet and slightly tangy. The texture is tender, smooth and creamy. These candied yams melt in your mouth and have the best flavor profile with lots of yummy textures.

Frequently Asked Questions

Can I use canned yams instead of fresh?

Yes, but the texture and flavor will differ slightly.

Are these gluten free?

Yes

Can I make these vegan?

Yup, just use a vegan butter or skip it altogether and swap the marshmallows for vegan ones!

Other Recipes You May Like

If you make these Sweet Potatoes with Pineapple I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on InstagramTiktok or Pinterest!

Sweet Potatoes with Pineapple

These Sweet Potatoes with Pineapple are sweet, creamy and full of flavor. Boiled sweet potatoes, topped with pineapple, brown sugar and toasted marshmallows. This is served every year at my home during the holidays, and it's one of my favorites.
Pin Recipe
PREP TIME:
15 minutes
COOK TIME:
15 minutes
TOTAL TIME:
30 minutes
Author - Hannah

Ingredients

  • 4 large sweet potatoes
  • 1/2 cup brown sugar, or coconut sugar
  • 1/2 cup pineapple chunks
  • 1/2 cup pineapple juice
  • 2 cups mini marshmallows
  • 6 tbsp grass-fed butter, divided

SCALE:

1X

YIELDS:

12-15 servings

Directions

  1. First, peel chop and boil the potatoes for about 5-8 minutes or until fork tender. Preheat oven to 375F.
  2. Drain and add potatoes to a 9x13 inch baking dish that's been greased with 3 tbsp of melted butter.
  3. Next, sprinkle the potatoes with brown sugar and add on the pineapple chunks and pineapple juice.
  4. Cut the remainder of butter into small pieces and scatter throughout the dish. Then, bake for 5-7 minutes.
  5. Remove from the oven and add on mini marshmallows until fully covered, and return to the oven for an additional 5-8 minutes or until the tops of the marshmallows are golden brown.
  6. Remove and enjoy warm!

Notes

  • The smaller you chop the sweet potatoes, the faster they will boil.
  • Completely cover the tops of the sweet potatoes with the mini marshmallows, this way there is some in every bite.

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