Pineapple Sweet Potato Bake


Thanksgiving just wouldn't be the sane without this fruity casserole. I think you'll agree it's an attractive addition to any autumn meal.

Prep Time:
45 mins
Cook Time:
30 mins
Total Time:
1 hrs 15 mins
8 servings


  • 6 large sweet potatoes

  • 1 (20 ounce) can pineapple chunks

  • 1 cup sugar

  • 2 tablespoons cornstarch

  • ½ cup butter or margarine, cubed

  • 16 maraschino cherries

  • 1 pinch Ground cinnamon


  1. Place sweet potatoes in a Dutch oven or large kettle and cover with water. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until tender. Drain; cool slightly. Peel and cut each potato lengthwise into quarters; cut each quarter into two or three wedges. Place in a greased 13-in. x 9-in. x 2-in. baking dish.

  2. Drain pineapple, reserving juice. Sprinkle pineapple over potatoes. In a saucepan. combine sugar and cornstarch. Stir in the reserved pineapple juice until blended. Add butter. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over potatoes and pineapple. Top with cherries; sprinkle with cinnamon. Bake, uncovered, at 350 degrees F for 30-35 minutes or until heated through.