Roasted Sweet Potatoes & Pineapple
This recipe caught my eye in the most recent edition of Everyday Food. It is the kind of recipe that looks more like a suggestion than a strict ‘follow this’ type of thing. I like that in a recipe.
So, I peeled and chopped up a sweet potato.
Given that the tubers were roughly the size of my head, I only needed one to feed all five of us.
Then I tossed in some fresh cut up pineapple that needed to be used or lost during the next few days. I am guessing canned pineapple would work just fine. I promise I won’t tell Martha.
The recipe suggests you use cayenne pepper to spice the mixture. I really doubted my kids would go for that, so I went back to the good old reliable cinnamon. That and a heavy dose of olive oil to keep it from sticking,
Spread it out in a single layer on a cookie sheet lined with foil. I used the convection roast in my oven for no more than 20 minutes at 350 F. A regular bake setting would most likely be more like the prescribed 30-35 minutes.
And this is what you end up with. These stayed in perhaps a moment or two too long in the oven. I certainly didn’t mind the little charred bits on the edges, but some might. The combination of the two sweet items together with the cinnamon gave it an almost dessert-like quality. I can imagine a little cayenne would have married very nicely with this sweetness. Either way, it’s a great side dish and I think I will be pulling this out for our family Christmas dinner this year.
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