Caramelized Sweet Potatoes and Pineapple

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Added May 18th, 09 by
FoodConnect.com Test Kitchen


  • Categories: Appetizers, Vegetables
  • Servings: 12 change
  • Calories per serving: 223
  • Prep Time: 15 mins
  • Cook Time: 85 mins


Nutritional Facts

Brought to you by
Per serving% Daily Value*
Calories 22311%
Fat 8g12%
Cholesterol 20mg7%
Sodium 187mg 8%
Carbohydrates 39g11%

More facts>>

FoodConnect Nutritionals

This recipe is from Holiday Celebrations (Special Issue 2008)

Ingredients

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                    [measure] => cup
                    [title_custom] => butter
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            [f9638d1d-f4ae-f374-41e8-579d3a3532ac] => Array
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                    [quantity] => 1.00
                    [measure] => cup
                    [title_custom] => firmly packed dark brown sugar
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                    [title] => water, tap
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                    [ingredientuuid] => 6f22e95a-1d0d-6194-ed54-c666dfff06f9
                    [quantity] => 2.00
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                    [title_custom] => water
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                    [title] => spice, cinnamon, ground
                    [ingredientid] => 31355
                    [ingredientuuid] => b21b57ae-2f9a-9454-5555-246ee9d33431
                    [quantity] => 2.00
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                    [title_custom] => ground cinnamon
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            [1a58a872-6960-01c4-5dc2-ae0f41719491] => Array
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                    [title_custom] => ground ginger
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            [d989c4f1-64ce-26c4-950b-f02daf77dc74] => Array
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                    [title] => sweetpotato, raw
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                    [quantity] => 5.00
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                    [method] => peeled
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                    [method] => peeled and cored
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  • 1/2 cup butter
  • 1 cup firmly packed dark brown sugar
  • 2 tablespoons water
  • 2 teaspoons ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp salt
  • 5 large sweet potatoes peeled
  • 1 pineapple peeled and cored

Recipe Method

1. Preheat oven to 400 degrees.

2. In a medium saucepan, melt butter over medium heat. Add brown sugar, water, cinnamon, ginger, and salt. Bring to a simmer, stirring constantly, until sugar has dissolved.

3. Cut sweet potatoes into 1/4-inch thick slices; set aside. Cut pineapple into 1/2-inch thick slices; cut pineapple slices into fourths. In a large bowl, combine sweet potatoes and pineapple. Add butter mixture and toss gently to coat well. Arrange sweet potatoes and pineapple in a large roasting pan and cover tightly with aluminum foil; bake for 1 hour.

4. Preheat oven to 475 degrees.

5. Remove foil from pan, and baste potatoes with syrup. Bake in upper third of oven, basting periodically, for 20 to 25 minutes until syrup thickens and potatoes caramelize.

6. Serve immediately, or keep warm in a low-degree oven for up to 30 minutes. Baste just before serving.

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