Tropical Pineapple Sweet Potatoes
Tropical Pineapple Sweet Potatoes combine creamy mashed sweet potatoes with pineapple, raisins, strawberry fruit spread, and apple juice. This fruity baked dish can be served as a colourful side dish or warm dessert.
Equipment
- Kitchen Knife
- Large mixing bowl
- Measuring cups
- Measuring spoons
- Microwave
- microwave-safe bowl
- oven
- Potato masher
Ingredients
For the Sweet Potato Mixture
- 4 large Sweet Potatoes baked and peeled
- 2 large Pineapple Slices diced
- ½ cup Raisins
For the Strawberry Glaze
- 2 tablespoons Strawberry Fruit Spread
- 2 tablespoons Apple Juice
For the Baking Dish and Topping
- 2 tablespoons Dairy-Free Butter divided
Instructions
Prepare the Sweet Potato Mixture
- Preheat the oven to 350°F (175°C).
- Grease a baking dish with 1 tablespoon of the dairy-free butter.
- Place the baked and peeled sweet potatoes in a large mixing bowl.
- Mash the sweet potatoes until smooth.
- Add the diced pineapple and raisins.
- Stir until evenly combined.
Prepare the Strawberry Glaze
- Place the strawberry fruit spread in a microwave-safe bowl.
- Add the apple juice.
- Microwave for 30 seconds.
- Stir until the glaze is smooth.
Assemble and Bake
- Pour the strawberry glaze over the sweet potato mixture.
- Stir until all the ingredients are evenly coated.
- Transfer the mixture to the prepared baking dish.
- Spread it into an even layer.
- Bake for 20 minutes until thoroughly heated and bubbling around the edges.
- Remove the baking dish from the oven.
- Top with the remaining tablespoon of dairy-free butter.
- Serve the Tropical Pineapple Sweet Potatoes warm.
Notes & Wine Advice
Serving Suggestions
Serve this sweet potato dish warm as a side with roasted vegetables, glazed ham, chicken, or a festive plant-based main course. It can also be served as a simple dessert with dairy-free yogurt or coconut cream.Recipe Notes
Bake the sweet potatoes in advance and allow them to cool enough to handle safely. Drain the pineapple thoroughly so excess juice does not make the mixture watery. Use a fruit spread without gelatine when preparing the dish for a vegan diet.Variations
Add ground cinnamon, ginger, nutmeg, shredded coconut, or orange zest. Dried cranberries or chopped dates can replace the raisins. Mango or mandarin segments can replace part of the pineapple for a different tropical flavour.Storage
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat individual portions in the microwave or warm the covered baking dish in the oven. The mixture can be frozen, although the pineapple may soften after thawing.Wine Advice
A fruity Riesling complements the pineapple, strawberry, raisins, and naturally sweet potatoes. Moscato is another suitable choice when serving the dish as a dessert.Nutrition values
Serving: 1 serving | Calories: 250 kcal | Carbohydrates: 50 g | Protein: 3 g | Fat: 5 g | Saturated Fat: 1 g | Sodium: 90 mg | Sugar: 20 g