SWEET POTATO PINEAPPLE BAKE
Not only is this side yummy, but it's quick because it calls for canned yams, I got the idea from my sister...I just added the pineapple.-May Evans, Corinth, Kentucky
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, mash the sweet potatoes. Stir in the pineapple, pecans, brown sugar and butter. , Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 375° for 20 minutes. Sprinkle with marshmallows. Bake 5 minutes longer or until marshmallows are lightly browned.
Nutrition Facts : Calories 394 calories, Fat 10g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 92mg sodium, Carbohydrate 74g carbohydrate (31g sugars, Fiber 7g fiber), Protein 4g protein.
SWEET POTATO HUMMINGBIRD CAKE
This magnificent version of the popular banana-pineapple-pecan cake developed by Southern Living magazine in 1978 is adapted from the chef Ashley Christensen's cookbook, "Poole's: Recipes from a Modern Diner." It is a Thanksgiving-worthy dessert for the pie averse: a supremely moist, dense cake crowded with sweet potato, roasted bananas, pineapple, currants and green peanuts (if you live north of the Mason-Dixon line, the plain, roasted variety work just fine). A lightly sweet, butter-cream cheese frosting finishes it off. Set aside a solid afternoon for this project cake, as you have to roast the bananas and grate the sweet potato, and the assembly takes some patience and agility - but it is well worth the toil. This recipe is for a towering three-layer version (get out your biggest mixing bowls), but you could just make a more modest, but still generously sized, two-layer cake instead. To do so, cut all of the ingredients in half (use just 2 eggs); divide the batter between two 8-inch round cake pans; and bake at the same time and temperature.
Provided by Margaux Laskey
Categories cakes, dessert
Time 2h
Yield One 9-inch, 3-layer cake
Number Of Ingredients 20
Steps:
- Heat oven to 425 degrees (or 400 degrees convection). Arrange bananas (in their peels) on a parchment-lined baking sheet and bake in the oven until they are soft and black, about 25 minutes. Let bananas cool to room temperature. Remove and discard peels, and transfer banana flesh and any juices that collected on the pan to a food processor. Process until smooth. Measure 2 cups of the purée and set aside (reserve any extra purée for another use).
- Reduce oven temperature to 350 degrees (325 degrees convection). Spray three 9-inch cake pans with nonstick cooking spray and line with parchment. In an extra-large bowl, mix together flour, baking soda, salt, sugar and cinnamon.
- In a separate large bowl, whisk together eggs, oil and banana purée until well combined. Fold in pineapple, vanilla, currants and peanuts.
- Grate sweet potatoes on the large holes of a box grater or with the grater attachment of a food processor. Fold grated potatoes into the wet mixture.
- Pour the wet ingredients into the bowl with the flour mixture and stir with a rubber spatula until just incorporated. Divide batter equally among the three pans and bake until firm and golden brown, about 40 minutes. Let cakes cool for 10 minutes in the pans on wire racks, then turn out onto the racks, peel off parchment, and let cool completely.
- Meanwhile, make the icing: In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese until smooth. Add butter and mix on low speed, stopping occasionally to scrape down the sides of the bowl. With the mixer running on low speed, add sugar by the 1/2 cup until it's fully incorporated. Add salt and vanilla and mix to combine.
- To assemble the cake, use a serrated knife to trim the top of each layer to make sure it's flat.
- Place a cake layer on a platter or cake stand. Using an offset spatula, spread 1 1/2 cups icing over the first layer. Top with a second layer and repeat with 1 1/2 cups icing. Top with the third layer and use remaining icing to frost the top and sides of the cake. Press roasted peanuts on the sides of the cake for garnish. The cake, once assembled, can be stored, covered, in the refrigerator for 2 to 3 days, but it's best the day it's made. Serve at room temperature.
PINEAPPLE, SWEET POTATO AND CHICKEN BAKE
This is an old favourite. It's from the Golden Circle website. My mum also has it in an old cookbook from the 1960's. It's a very easy recipe-just 10 minutes prep and into the oven (the original stated 20 minutes). To make this recipe gluten free ensure the soy sauce is gluten free
Provided by Jubes
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 180°C.
- Drain pineapple and reserve the liquid.
- Combine the oil garlic, honey, soy sauce and the reserved pineapple juice - mix well to make a marinade.
- Use 1/2 of the marinade mix to marinate the chicken for 10 minutes.
- Toss the pineapple pieces, onion and the sweet potato with the remaining marinade and place it into a casserole dish. Bake 10 minutes until the potato begins to soften. Bake uncovered.
- Add the marinated chicken and the marinade, wine or water, 3/4 of the spring onions,mixed spice sesame seeds. Cook for a further 30 minutes until the chicken is cooked through and the ingredients have caramelised.Add extra wine or water if needed.
- Serve over a bed of rice or noodles and sprinkle with the remaining spring onion.
Nutrition Facts : Calories 490, Fat 11.8, SaturatedFat 1.9, Cholesterol 64, Sodium 2171, Carbohydrate 72.5, Fiber 4.7, Sugar 55.6, Protein 28.1
SWEET POTATO CAKES WITH MANGO-PINEAPPLE CHUTNEY
Provided by Jill Dupleix
Categories Appetizer Breakfast Low Fat Vegetarian Yogurt High Fiber Dinner Mango Pineapple Sweet Potato/Yam Winter Pan-Fry Healthy Bon Appétit Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 22
Steps:
- For chutney:
- Combine all ingredients in heavy medium saucepan. Simmer over medium heat 15 minutes, stirring occasionally. Remove from heat and set aside.
- For potato cakes:
- Heat oven to 300°F. Peel both potatoes and coarsely grate into medium bowl. Place grated potatoes and onion in clean cloth and squeeze out excess liquid. Place potatoes and onion in large bowl. Add eggs, chopped cilantro, flour, curry powder, and sea salt; mix to incorporate evenly.
- Line baking sheet with paper towel. Heat oil in heavy large skillet over medium-high heat. Measure scant 1/4 cupful of mixture, shape into ball, and add to skillet. Using spatula, gently flatten ball to 1/3-inch-thick, 3-inch-diameter pancake. Repeat, forming 3 more pancakes. Fry until golden, about 3 minutes per side. Transfer pancakes to prepared baking sheet; keep warm in oven. Repeat with remaining mixture for total of 8 pancakes.
- Place pancakes on plates. Spoon yogurt, then chutney atop pancakes. Sprinkle with freshly ground black pepper; garnish with cilantro sprigs.
- A thick yogurt; sold at some supermarkets and at specialty foods stores (such as Trader Joe's and Whole Foods markets) and Greek markets. If unavailable, place regular yogurt in cheesecloth-lined strainer set over large bowl. Cover; chill overnight to drain.
PINEAPPLE SWEET POTATOES
Baked sweet potatoes with a candied pineapple sauce!
Provided by Jo Allgauer
Categories Side Dish Vegetables Sweet Potatoes
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter one 9x13 inch baking dish.
- Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain, and transfer to a large bowl to cool. Peel and quarter.
- In a sauce pan, combine pineapple, sugar, cinnamon, ginger, nutmeg and cloves. Bring to boil and reduce heat.
- Arrange potatoes in a single layer in baking dish. Pour sauce over potatoes and bake for 45 minutes.
Nutrition Facts : Calories 232.2 calories, Carbohydrate 57.9 g, Fat 0.2 g, Fiber 3.6 g, Protein 1.9 g, SaturatedFat 0.1 g, Sodium 62.4 mg, Sugar 40.9 g
MY DELICIOUS GINGERED SWEET POTATO PINEAPPLE CAKE
This cake came about with having 3 sweet potatoes in my pantry, that would soon be going bad...I had some candied ginger in my fridge and plenty of pineapple, so I thought, what a great combination...so here is my ending results...scrumptiously moist & delicious! Sweet potatoes aren't just for Thanksgiving! Enjoy my recipe!
Provided by Cassie *
Categories Cakes
Time 1h20m
Number Of Ingredients 19
Steps:
- 1. Preheat oven to 325 degree F. Spray a 9 - 12 cup Bundt cake pan with non stick cooking spray - I use bakers secret.
- 2. Pierce potatoes and microwave for roughly 8 minutes, cool, peel and cut into chunks.
- 3. In a medium bowl, whisk together, flour, soda, baking powder, cinnamon, ginger, candied ginger and salt. Set aside.
- 4. In a medium sized bowl; mix potatoes with well drained pineapple, until potatoes are smooth.
- 5. Add oil and sugar, mix until well blended. Add eggs 2 at a time, blending well after each addition.
- 6. Now, add flour mixture and beat until well blended. Stir in vanilla.
- 7. Pour batter into prepared Bundt pan. Bake for 60 - 65 minutes or until pick inserted comes out clean.
- 8. Cool cake on rack for 15 minutes, carefully turn cake onto serving platter and finish cooling completely. Make glaze when cake is just luke warm.
- 9. Glaze: Sift powdered sugar in mixing bowl with chopped pecans. In a medium saucepan; add cream, sugar and butter. Over low heat; melt butter and sugar together, until sugar is melted. Bring to a boil, stirring continuously for 2 minutes. Pour into the confectioners' sugar and pecan mixture. Whisk until smooth...if you want a thicker glaze add more sugar. I let it set up for a few minutes, then pour over cake. Delicious!
- 10. Enjoy!
SWEET POTATO PINEAPPLE CASSEROLE
A super-easy side dish that has always been a hit with my family for both Thanksgiving and Christmas.
Provided by DELORA
Categories Side Dish Casseroles Sweet Potato Casserole Recipes
Yield 9
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- In a large soup pot, boil sweet potatoes whole until soft. Remove skins, and dice into bite-sized pieces.
- Mix sweet potatoes, crushed pineapple, light brown sugar, and butter in prepared baking dish.
- Bake for 45 minutes, or until casserole is mushy with no excess water in the dish.
Nutrition Facts : Calories 103.1 calories, Carbohydrate 17 g, Cholesterol 10.2 mg, Fat 3.9 g, Fiber 1.4 g, Protein 0.8 g, SaturatedFat 2.4 g, Sodium 53 mg, Sugar 9.8 g
ROASTED SWEET POTATOES AND PINEAPPLE
This side pairs well with, short ribs, or roast chicken.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees. On a rimmed baking sheet, toss together sweet potatoes, pineapple, oil, and cayenne pepper. Season with salt. Roast until sweet potatoes and pineapple are tender and golden, 30 to 35 minutes, stirring every 10 minutes.
Nutrition Facts : Calories 173 g, Fat 7 g, Fiber 4 g, Protein 2 g, SaturatedFat 1 g
PINEAPPLE COCONUT POTATOES
There's nothing like Long Island potatoes...and this recipe gives them a bit of tropical flair with pineapple, coconut, soy sauce and ginger. My family thinks they're out of this world! The potatoes are a hit whenever I've served them-at barbecues, holidays and more-and I've often had requests for the recipe.
Provided by Taste of Home
Categories Side Dishes
Time 1h40m
Yield 4-6 servings.
Number Of Ingredients 10
Steps:
- Drain pineapple, reserving juice. In a large bowl, combine the pineapple, potatoes, 3/4 cup coconut and onion. Transfer to a greased 1-qt. baking dish; set aside., In a small saucepan, whisk the brown sugar, flour, salt, ginger, vinegar, soy sauce and reserved pineapple juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over potato mixture and toss to coat. , Cover and bake at 350° for 65-70 minutes or until potatoes are tender. Sprinkle with remaining coconut. Bake, uncovered, for 10 minutes or until lightly browned.
Nutrition Facts : Calories 221 calories, Fat 6g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 406mg sodium, Carbohydrate 42g carbohydrate (27g sugars, Fiber 3g fiber), Protein 2g protein.
PINEAPPLE SWEET POTATO CASSEROLE WITH MARSHMALLOWS
Pineapple, sugar and marshmallows lend a super sweetness to sweet potatoes. I've been making the casserole for years, both for special occasions and casual dinners. -Ruth Leach, Shreveport, Louisiana
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Place sweet potatoes in a large kettle and cover with water; bring to a boil. Boil gently until potatoes can easily be pierced with the tip of a sharp knife, 30-45 minutes. Drain; cool slightly., Preheat oven to 350°. Peel potatoes and place in a large bowl with butter and sugar; mash. Add pineapple, eggs, vanilla, nutmeg and salt; stir to combine., Spoon into a greased 2-qt. baking dish. Top with marshmallows. Bake, uncovered, until a knife inserted in the center comes out clean, 40-45 minutes.
Nutrition Facts : Calories 367 calories, Fat 13g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 295mg sodium, Carbohydrate 62g carbohydrate (43g sugars, Fiber 3g fiber), Protein 4g protein.
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