Okay... so not the greatest picture, but seriously. How can mashed sweet potatoes look great? Just believe me when I tell you that these are amazing.
I grew up HATING sweet potatoes. About a year ago or so, my Father-In-Law made them and I ventured a taste. It was an amazing taste experience! I realized then that what I had hated all my life was sweet potatoes with marshmallows... you know the dish I mean... My FIL had cooked these just like potatoes in the oven, and we ate them right out of the skins. The natural goodness had me very surprised!
Another week, he asked me to look in his cookbooks and find a different recipe for sweet potatoes. We found this one, and after some changes, it has become our favorite to serve!
This dish is sweet, but not overly so. The flavors blend perfectly. It's also great to use up leftover plain sweet potatoes. Give it a try!
Pineapple Sweet Potatoes
By The Double Dipped Life
About 6 medium sweet potatoes
3/4 cup packed Brown Sugar
3 TB Margarine or Butter
10-12 oz crushed pineapple- drained. Keep the syrup. You can add it to the potatoes if they are too thick. Otherwise, add it to your drinking juice!
1/2 teas salt
Wash and peel the sweet potatoes. Cut into bite-sized chunks, and cook in boiling water until tender. You may also prick the skins and bake them in a 400 degree oven for 45-60 minutes.
Drain, and cut potatoes into bite sized pieces, if not already done. Set aside.
In a large skillet, mix remaining ingredients. Cook over medium heat, stirring constantly, until smooth and bubbly. Add sweet potato chunks; stir gently until glazed and heated through.