This is a creative way of serving traditional sweet potatoes at a holiday meal. Pineapple lends additional sweetness, complemented by the crunchy texture of the pecans.
|1 large can (14 to 15 ounces) sweet potatoes, drained, or 3 large cooked and peeled sweet potatoes||1/2 teaspoon ground cinnamon|
|2 large eggs||1/2 teaspoon freshly grated nutmeg|
|2 tablespoons unsalted butter or buttery spread, such as Earth Balance, melted, or canola oil||1 small can (8 ounces) pineapple tidbits, drained|
|2 tablespoons packed light brown sugar, divided||1/4 cup chopped pecans|
|3/4 teaspoon salt|
Place a rack in the middle of the oven. Preheat the oven to 375°F. Generously grease an 8inch baking dish.
In a medium bowl, mash sweet potatoes. Stir in the eggs, butter, half of the sugar, salt, cinnamon, and nutmeg until thoroughly blended. Spread the sweet potato mixture in the baking dish.
In a small bowl, combine the pineapple, pecans, and remaining sugar and sprinkle mixture over the sweet potatoes. Coat with cooking spray and cover with foil.
Bake 25 to 30 minutes. Remove the foil and spray with cooking spray again. Bake another 10 to 15 minutes or until the top is browned and bubbly. Serve immediately.
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