Pineapple Sweet Potatoes with Pecan Crumble
Sweet potatoes, get a flavorful pineapple twist the whole family will love in this traditional holiday dish.
- Preheat oven to 375°F. Drain pineapple, reserving 1/3 cup juice.
- For Potatoes, stir together pineapple, reserved juice, sweet potatoes, sugar, butter and cinnamon in a large bowl; place in a 13x9-inch baking dish coated with non-stick cooking spray. Cover and bake 35 minutes.
- Stir together all Crumble ingredients and sprinkle evenly over sweet potato mixture.
- Bake, uncovered, 15 minutes or until potatoes are tender and crumble is golden brown.
Potatoes:
1 can (20 oz.) Del Monte® Pineapple Chunks in 100% Juice
3 cans (29 oz. each) Princella® Cut Sweet Potatoes, drained
1/3 cup packed dark brown sugar
1/3 cup butter, cut into small pieces
1 1/2 tsp. cinnamon
Crumble:
3/4 cup all-purpose flour
1 cup chopped pecans
2/3 cup uncooked quick oats
1/2 cup packed dark brown sugar
1/2 cup vegetable oil
1/2 tsp. cinnamon
Salt, optional
?>
- Prep15 min.
- Cook50 min.
- Serves8
Potatoes:
1 can (20 oz.) Del Monte® Pineapple Chunks in 100% Juice
3 cans (29 oz. each) Princella® Cut Sweet Potatoes, drained
1/3 cup packed dark brown sugar
1/3 cup butter, cut into small pieces
1 1/2 tsp. cinnamon
Crumble:
3/4 cup all-purpose flour
1 cup chopped pecans
2/3 cup uncooked quick oats
1/2 cup packed dark brown sugar
1/2 cup vegetable oil
1/2 tsp. cinnamon
Salt, optional
- Preheat oven to 375°F. Drain pineapple, reserving 1/3 cup juice.
- For Potatoes, stir together pineapple, reserved juice, sweet potatoes, sugar, butter and cinnamon in a large bowl; place in a 13x9-inch baking dish coated with non-stick cooking spray. Cover and bake 35 minutes.
- Stir together all Crumble ingredients and sprinkle evenly over sweet potato mixture.
- Bake, uncovered, 15 minutes or until potatoes are tender and crumble is golden brown.
