Sweet Potato Medley with Pineapple & Pecans

At the holidays, my family LOVES this yummy dish, Sweet Potato Medley Casserole, as a side dish to turkey, chicken, meat or fish. It’s so delicious that sometimes, IF we have leftovers, I enjoy it even for dessert! Try it and let me know what you think. 🙂

Sweet Potato Medley with Pineapple and Pecans

 

Save Print

Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Author: ©2013 Maryann Ridini Spencer

Serves: 8

Ingredients

• 4-5 sweet potatoes or yams
• 3-4 bananas, sliced in circle rounds
• 2 c. diced or crushed pineapples (no sugar added, pineapples in their own juice)
• 1 c. candied pecans
• 1 tsp. pumpkin pie spice
• 1 tsp. cinnamon

Instructions

1. Preheat oven to 350 degrees F.
2. Peel and slice (in half inch circles) sweet potatoes. In a pot on the stove, boil potatoes until soft.
3. In a pyrex baking dish, line bottom of the pan with cooked sweet potatoes.
4. Add a layer of bananas to cover the potatoes.
5. Add a layer of diced and/or crushed pineapple.
6. Sprinkle pumpkin spice and cinnamon over top of potato layer.
7. Sprinkle candied pecan pieces over top.
8. Repeat all layers – potatoes, bananas, pineapple, spices and pecan pieces. Sprinkle a little more pumpkin spice on top. If you like, you can also sprinkle a little brown sugar over the top.
9. Bake casserole for approximately 25-30 minutes until bubbly.

Notes

I serve this dish as a side dish and sometimes I even have leftovers for dessert (with a dollop of fresh whipped cream!).

3.2.2265