Reviews (2) Add Rating & Review 118 Ratings 5 star values: 25 4 star values: 42 3 star values: 31 2 star values: 15 1 star values: 5 Martha Stewart Member Rating: 5 stars 11/17/2018 Had to sub canned pineapple for fresh and hot paprika for the cayenne, but the recipe worked out just the same. I also needed to bake it for 45 minutes instead of 30 (probably because of the additional liquid in the canned pineapple). A lovely side dish; fresh take on the tired sweet potatoes in syrup. Nicely and naturally sweet with a touch of spice that sets off the flavors of the sweet potatoes and pineapple without being over powering. This is a keeper! Martha Stewart Member Rating: 5 stars 06/15/2018 This is my second time making this recipe in my family absolutely loved it! it’s an easy way to get healthy sweet potatoes and pineapple into a meal plan without being overly sweet. The C. Pepper adds just the right amount of spark to make it interesting without turning off those who don’t care for spicy foods. Try it! You’ll love it!
Back to Roasted Sweet Potatoes and Pineapple All Reviews for Roasted Sweet Potatoes and Pineapple - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Roasted Sweet Potatoes and Pineapple Credit: Romulo Yanes Recipe Summary Servings: 4
Ingredients Ingredient Checklist 2 sweet potatoes, peeled and cut into 1-inch pieces 1 medium pineapple, peeled, cored, and cut into 1-inch pieces 2 tablespoons vegetable oil 1/4 teaspoon cayenne pepper Coarse salt
Gallery Roasted Sweet Potatoes and Pineapple Credit: Romulo Yanes
Recipe Summary Servings: 4
Gallery
Roasted Sweet Potatoes and Pineapple Credit: Romulo Yanes
Roasted Sweet Potatoes and Pineapple
Credit: Romulo Yanes
Roasted Sweet Potatoes and Pineapple
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 2 sweet potatoes, peeled and cut into 1-inch pieces 1 medium pineapple, peeled, cored, and cut into 1-inch pieces 2 tablespoons vegetable oil 1/4 teaspoon cayenne pepper Coarse salt
Directions
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.
Reviews (2)
Add Rating & Review 118 Ratings 5 star values: 25 4 star values: 42 3 star values: 31 2 star values: 15 1 star values: 5
Martha Stewart Member Rating: 5 stars 11/17/2018 Had to sub canned pineapple for fresh and hot paprika for the cayenne, but the recipe worked out just the same. I also needed to bake it for 45 minutes instead of 30 (probably because of the additional liquid in the canned pineapple). A lovely side dish; fresh take on the tired sweet potatoes in syrup. Nicely and naturally sweet with a touch of spice that sets off the flavors of the sweet potatoes and pineapple without being over powering. This is a keeper! Martha Stewart Member Rating: 5 stars 06/15/2018 This is my second time making this recipe in my family absolutely loved it! it’s an easy way to get healthy sweet potatoes and pineapple into a meal plan without being overly sweet. The C. Pepper adds just the right amount of spark to make it interesting without turning off those who don’t care for spicy foods. Try it! You’ll love it!
Reviews (2)
Add Rating & Review 118 Ratings 5 star values: 25 4 star values: 42 3 star values: 31 2 star values: 15 1 star values: 5
Add Rating & Review
118 Ratings 5 star values: 25 4 star values: 42 3 star values: 31 2 star values: 15 1 star values: 5
118 Ratings 5 star values: 25 4 star values: 42 3 star values: 31 2 star values: 15 1 star values: 5
118 Ratings 5 star values: 25 4 star values: 42 3 star values: 31 2 star values: 15 1 star values: 5
5 star values: 25 4 star values: 42 3 star values: 31 2 star values: 15 1 star values: 5
Martha Stewart Member Rating: 5 stars 11/17/2018 Had to sub canned pineapple for fresh and hot paprika for the cayenne, but the recipe worked out just the same. I also needed to bake it for 45 minutes instead of 30 (probably because of the additional liquid in the canned pineapple). A lovely side dish; fresh take on the tired sweet potatoes in syrup. Nicely and naturally sweet with a touch of spice that sets off the flavors of the sweet potatoes and pineapple without being over powering. This is a keeper! Martha Stewart Member Rating: 5 stars 06/15/2018 This is my second time making this recipe in my family absolutely loved it! it’s an easy way to get healthy sweet potatoes and pineapple into a meal plan without being overly sweet. The C. Pepper adds just the right amount of spark to make it interesting without turning off those who don’t care for spicy foods. Try it! You’ll love it!Martha Stewart Member
Rating: 5 stars 11/17/2018
Had to sub canned pineapple for fresh and hot paprika for the cayenne, but the recipe worked out just the same. I also needed to bake it for 45 minutes instead of 30 (probably because of the additional liquid in the canned pineapple). A lovely side dish; fresh take on the tired sweet potatoes in syrup. Nicely and naturally sweet with a touch of spice that sets off the flavors of the sweet potatoes and pineapple without being over powering. This is a keeper!
Rating: 5 stars
Rating: 5 stars 06/15/2018
This is my second time making this recipe in my family absolutely loved it! it’s an easy way to get healthy sweet potatoes and pineapple into a meal plan without being overly sweet. The C. Pepper adds just the right amount of spark to make it interesting without turning off those who don’t care for spicy foods. Try it! You’ll love it!
All Reviews for Roasted Sweet Potatoes and Pineapple
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Roasted Sweet Potatoes and Pineapple
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
