Rating: 4.5 stars
10 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

This is a great Thanksgiving side dish for those of you who are tired of sweet potatoes with marshmallows. This dish also works well with toothpicks on an appetizer buffet.

Gallery

Recipe Summary

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
8
Yield:
1 - 2 quart casserole dish
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

    Advertisement
  • Place the sweet potatoes in a saucepan with enough water to cover. Add 2 tablespoons cinnamon; bring to a boil; cook 7 to 10 minutes; drain.

  • Mix together the 1/2 cup brown sugar and cayenne pepper in a small bowl. Lie the bacon slices in a baking dish. Sprinkle the brown sugar mix over the bacon.

  • Cook the bacon in the oven until the bacon is crispy, about 10 minutes. Place the bacon on a plate lined with paper towels to drain, reserving the liquid from the dish. Change oven setting to Broil.

  • Pour the reserved pineapple juice into a measuring cup. Fill the cup with water to measure 1 cup total. Pour the mixture into a skillet and place over medium heat. Stir in the sugar, 1/4 cup brown sugar, and 2 teaspoons cinnamon. Cook until the volume of the liquid has reduced to about half. Add the pineapple and drained sweet potatoes. Cook and stir until most of the liquid is absorbed. Transfer the mixture to a round 2-quart casserole dish. Crumble the drained bacon over top of the dish. Pour the reserved liquid from the bacon dish over top of the dish.

  • Place the dish under the broiler until the sugar on top caramelizes, 2 to 3 minutes.

Nutrition Facts

337 calories; protein 4.7g; carbohydrates 77.5g; fat 2.1g; cholesterol 5.1mg; sodium 207.4mg. Full Nutrition
Advertisement