Sweet Potato Casserole With Pineapple-Pecan Topping

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.

Gluten Free

Sweet Potato Casserole With Pineapple-Pecan Topping

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    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


    Prep: 15 min Total: 60 min
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    • 1

      Place a rack in the middle of the oven. Preheat the oven to 375°F. Generously grease an 8inch baking dish.

    • 2

      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.

    • 3

      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.

    • 4

      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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