Sweet Potato Medley with Pineapple and Pecans
Prep time
Cook time
Total time
Serves: 8
  • 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
  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.
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/