Sweet Potato Pineapple Casserole

This recipe came out absolutely delicious. It was easy to make. I made it ahead of time and put it in the fridge and then the microwave when I was ready to eat. The only change I made was that I added cinnamon. The sweet potatoes took a long time to boil till soft as they were rather large. Next time I might try cooking them in the microwave. I left the potatoes chunky and made no effort to squish them. Excellent recipe.

this was awesome! I did microwave my sweet potatoes a little and added a whole cup of pineapple. much much better than the old sweet potatoes and marshmallow dish.

Nice, easy recipe that tastes great. I baked the sweet potatoes instead of boiling and added pineapple chunks after 30 minutes. This gave the recipe the same flavours, but with a chunky texture to the casserole.

I made this for Thanksgiving. I did not put all the brown sugar in because I felt it was sweet enough. It was a big hit! People had seconds.

Love it! So simple and tasty.

Left out brown sugar and the pineapple added sufficient sweetness for the guests. Like this recipe for simplicity and taste

It was very good. I think I’ll serve it at Christmas dinner. The pineapple in it was just the right taste I loved

Excellent & very easy peasy. Crushed pineapple was delicious & the creamy sweet potato such a great combo. I also used fresh pineapple & homemade vanilla. Thanks for the recipe!!!??

Delish indeed! I get compliments every time I serve this and it is a staple at our holiday gatherings. The only reason I’m not rating 5 stars is that it needs a topping in my opinion. I use whatever casserole dish(s) fit the finished product since sweet potatoes vary so greatly in size. The ingredient portions are perfect for smaller – medium sweet potatoes but for larger ones, I’d suggest increasing the pineapple, brown sugar and butter a bit. For holidays, we make one dish with the pecan, brown sugar, flour, butter topping suggested by other reviewers and top another with marshmallows for the younger crowd. I also heat the pineapple, brown sugar and butter in a skillet before mixing with the sweet potatoes but my husband makes it as indicated in the recipe. Either way, we love it!

I did it exactly as written and it was awsome!!

My favorite way to do sweet potatoes!

Excellent. Everyone– kids and adults– loved it. Consider doubling the recipe, as it re-heats well for leftovers.

all I have to say is WONDERFUL. I topped it with marshmellows though

I love this recipe! I add an 8 oz can of pineapple and omit adding brown sugar. Thanks for posting

This is excellent. I followed the ingredient list exactly, except that I added about an extra half cup crushed pineapple to use up what I had. I agree with other users about the pan size – the listed size is too big unless you double the recipe (which I did!) Let me add that there is a simpler way to make this. I am pretty lazy about prep and cleanup, so I decided to just bake the sweet potatoes on a foil lined cookie sheet in the oven until very soft. Cut them in half and spoon out the insides. Why peel, boil, chop?

This went over very well in my house. I did make a few alterations however. I added 1 tsp cinnamon and a dash of nutmeg, omitted the sugar and added some pineapple juice from concentrate, and i used a 9×9 baking dish. I was afraid the pineapple flavor would be too over powering but it turned out better than I could have hoped for. I paired this with the Hawaiian Fish with Pineapple found on this website and my family ate it all up. And the leftovers were just as good.

Don’t save this dish for Thanksgiving, it is great all year round, but especially all during fall and early winter. My family loves this dish, including my 4 year old daughter and my very picky husband. I recommend baking the potatoes first, instead of boiling. baking brings out the natural sugars in the potato, and then you can cut the brown sugar back a bit if you like. Oh, I also add more pineapple, about 3/4 cup, and a pinch of cinnamon or even pumpkin pie spice if it’s for a holiday meal. Yummy any way you make it!!

This is a good dish. I was expecting a little more flavor, though, but it is better the second day. I followed the suggestion of another reviewer and added a topping of ½ cup brown sugar, ½ cup flour, 1/3 cup melted margarine, ¾ cup chopped pecans, and pineapple rings. Without the topping, I think it would have been less than exciting. For the main dish, I used 5 sweet potatoes, 1c crushed pineapple, 1/4c brown sugar and 3 tbsp margarine. I was afraid of making the dish too sweet, but I probably should have increased the brown sugar to go with the extra potatoes and pineapple.

Made this for Easter. I only used two sweet potatoes, but they were huge, probably more than three regular sweet potatoes. I also used the entire can, 8 oz. (1 cup) of crushed pineapple and thought it was good. Nice sweetness but not overly sweet.

Very easy & yummy. I microwaved potatoes and scraped flesh out. 5 stars when topping is added as suggested: 1/2 cup brown sugar, 1/2 cup flour, 1/2 cup melted butter and 3/4 cup pecans. Mix, top and bake.

This is a great recipe! I cheated and used canned sweet potatoes to skip a few steps and it turned out wonderful! I did add a little cinnamon but left out the butter to keep the fat content down. I also took it a step farther and added a strudel topping of oats, brown sugar, flour and a tablespoon of butter. My husband loved it!