- 1 can (15 1/2 ounces) crushed pineapple
- 4 cups mashed sweet potatoes
- I used about 4 large sweet potatoes (yams are fine, but avoid using the canned yams because they already contain a lot of sugar). Pierce potatoes with a fork and place on paper towel. Microwave on high for about 10 minutes until potatoes are tender. Let cool for a few minutes until you can handle the potato without burning your hand and remove potato skins. For some added nutritional benefits, you can leave some of the peel on, but given the rest of the ingredients, it's probably not worth it. :) Mash potatoes until you get 4 cups.
- 1/4 cup granulated sugar
- 2 Tbsp butter, melted
- 1 Tbsp pure vanilla extract
- 2 tsp pumpkin pie spice (or cinnamon), divided
- 1/2 cup firmly packed brown sugar
- 1/4 cup (1/2 stick) butter
- 1/2 cup chopped pecans or walnuts
- Preheat oven to 350 degrees F. Drain pineapple, reserving 1/4 cup juice. Mix reserved juice with sweet potatoes, granulated sugar, 2 Tbsp melted butter, vanilla and 1 tsp of the pumpkin pie spice (or cinnamon). Pour into lightly greased 2-quart baking dish. Top with crushed pineapple.
- Mix brown sugar, 1/4 cup butter and remaining 1 tsp pumpkin pie spice (or cinnamon) in a small saucepan. Cook and stir on medium heat just until sugar dissolves. Stir in nuts. Spoon over sweet potato and pineapple mixture.
- Bake 35-40 minutes or until lightly browned and heated through.