Return to Content

Sweet Potato and Pineapple Casserole

Sweet Potato and Pineapple Casserole
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: Makes 4 servings.

Serve this recipe for Sweet Potato and Pineapple Casserole to the sweet potato aficionado or "sweet tooth."

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo

Sweet Potato and Pineapple Casserole


  • 4 to 6 small sweet potatoes
  • 1/8 teaspoon allspice
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 can (8 ounces) crushed pineapple, with liquid
  • 1/2 cup miniature marshmallows
  • 1/2 cup honey


Grease a 1-quart casserole. Cook the sweet potatoes in boiling, salted water for 30 minutes, or roast in the oven at 450°F for 30 minutes. When cool enough to handle, peel and cut into 1/2-inch slices. Set the oven at 350°F. In a small bowl, combine the spices and salt. Layer the sweet potatoes in the prepared casserole. Sprinkle the spice mixture over the sweet potatoes. Layer the pineapple over the spice mixture. Top with the marshmallows and pour the honey over it all. Bake for 10 minutes.

Updated Monday, January 24th, 2011

Give the Gift of Yankee Magazine and get a Gift in Return!

Send a one-year gift subscription of Yankee Magazine for only $17.99 a 50% savings. In return we will send you a free 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111