Sweet Potatoes and Fresh Pineapple

Advocate file photoSweet Potatoes and Fresh Pineapple uses less sugar and butter than traditional holiday sweet potato dishes.
Advocate file photoSweet Potatoes and Fresh Pineapple uses less sugar and butter than traditional holiday sweet potato dishes.

Dole Food Co.

ADVOCATE-TESTED RECIPE

Sweet Potatoes and Fresh Pineapple

Serves 10. Recipe is from Dole Food Co.

5 lbs. sweet potatoes, washed and pierced with fork

¼ cup butter, melted

½ cup pineapple juice

½ tsp. salt

½ tsp. pumpkin pie spice

1 (16-oz.) fresh pineapple, cut into slices

½ cup packed brown sugar

1. Place sweet potatoes on foil-lined baking sheet. Bake at 350 degrees for 90 minutes or until sweet potatoes are tender when pricked with a fork.

2. Peel and spoon baked potatoes into large mixing bowl. Add melted butter or margarine, pineapple juice, salt and pumpkin pie spice. Beat until fluffy.

3. Spoon mixture into lightly greased 9-by-13-inch baking dish. Sprinkle with brown sugar. Arrange pineapple slices over sweet potatoes. Continue baking at 350 degrees for 15 to 25 minutes or until hot.