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
Preheat oven to 350 degrees F.
Peel and slice (in half inch circles) sweet potatoes. In a pot on the stove, boil potatoes until soft.
In a pyrex baking dish, line bottom of the pan with cooked sweet potatoes.
Add a layer of bananas to cover the potatoes.
Add a layer of diced and/or crushed pineapple.
Sprinkle pumpkin spice and cinnamon over top of potato layer.
Sprinkle candied pecan pieces over top.
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.
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!).
Recipe by at https://maryannridinispencer.com/sweet-potato-medley-casserole/