Caramelized Pineapple Sweet Potato Casserole takes the beloved holiday side dish and gives it an exciting tropical makeover. This stunning casserole combines creamy, naturally sweet mashed sweet potatoes with caramelized pineapple chunks that add bursts of tangy sweetness throughout. Topped with a buttery pecan streusel that bakes to golden perfection, every bite offers a wonderful mix of smooth, crunchy, sweet, and savory flavors. The pineapple brings brightness that balances the richness of the sweet potatoes, while brown sugar and butter create those irresistible caramelized edges. This dish works beautifully for Thanksgiving, Easter, potlucks, or any time you want to serve something special that strays from the ordinary. It’s comfort food with a sunny, unexpected twist.
Serving Quantity: 8 servings
Cooking Time: 1 hour 15 minutes
1. Ingredients
- 3 pounds sweet potatoes (about 4 large)
- 1 can (20 ounces) pineapple chunks, drained (reserve juice)
- 1/2 cup butter, divided
- 1/2 cup brown sugar, divided
- 1/3 cup granulated sugar
- 2 large eggs
- 1/3 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup pecans, chopped
- 1/2 cup all-purpose flour
- 3 tablespoons pineapple juice (from the can)
- Cooking spray
2. Nutrition Information Per Serving
- Calories: 445
- Protein: 6g
- Carbohydrates: 64g
- Fat: 20g
- Fiber: 5g
- Sodium: 185mg
3. Cook the Sweet Potatoes
Preheat your oven to 400 degrees Fahrenheit. Scrub the sweet potatoes clean and pierce each one several times with a fork. Place them directly on the oven rack or on a baking sheet lined with foil. Bake for 45 to 55 minutes until they’re very tender when pierced with a knife. The skins should be wrinkled and the insides should be completely soft. Remove from the oven and let them cool until you can handle them comfortably.
4. Caramelize the Pineapple
While the sweet potatoes are baking, drain the pineapple chunks and reserve 3 tablespoons of the juice. Pat the pineapple pieces dry with paper towels. Heat a large skillet over medium-high heat and add 2 tablespoons of butter. Once the butter melts and starts to foam, add the pineapple chunks in a single layer. Sprinkle 2 tablespoons of brown sugar over the pineapple. Let the pineapple cook without stirring for about 3 minutes until the bottom gets golden and caramelized. Flip the pieces and cook for another 3 minutes. The pineapple should be golden brown with slightly crispy edges. Remove from heat and set aside.
5. Prepare the Casserole Dish
Reduce the oven temperature to 350 degrees Fahrenheit. Spray a 9 by 13 inch baking dish generously with cooking spray. This prevents sticking and makes serving easier later.
6. Mash the Sweet Potatoes
Once the sweet potatoes are cool enough to handle, cut them in half and scoop out the flesh into a large mixing bowl. Discard the skins. Add 4 tablespoons of butter (cut into pieces), granulated sugar, the reserved 3 tablespoons of pineapple juice, milk, eggs, vanilla extract, cinnamon, nutmeg, and salt. Using an electric mixer or potato masher, beat everything together until smooth and creamy. The mixture should be fluffy and well combined with no lumps.
7. Fold in the Pineapple
Gently fold the caramelized pineapple chunks into the sweet potato mixture using a rubber spatula. Stir just until the pineapple is evenly distributed throughout. You want to see chunks of golden pineapple throughout the orange sweet potato base.
8. Transfer to Baking Dish
Pour the sweet potato and pineapple mixture into the prepared baking dish. Use a spatula to spread it out evenly and smooth the top. The mixture should fill the dish and be about 2 inches deep.
9. Make the Pecan Streusel
In a medium bowl, combine the chopped pecans, flour, and the remaining 6 tablespoons of brown sugar. Mix everything together with a fork. Add the remaining 2 tablespoons of butter, which should be softened to room temperature. Use your fingers or a fork to work the butter into the dry ingredients until the mixture looks like coarse crumbs. The topping should clump together when you squeeze it but still be crumbly.
10. Add the Topping
Sprinkle the pecan streusel evenly over the top of the sweet potato mixture. Make sure to cover the entire surface and spread it all the way to the edges. Press down very gently so the topping adheres to the sweet potato layer but don’t pack it down too much or it won’t get crispy.
11. Bake the Casserole
Place the casserole in the preheated 350 degree oven. Bake for 25 to 30 minutes until the topping is golden brown and crispy and the sweet potato filling is heated through. You should see the edges bubbling slightly. If the topping starts browning too quickly, tent the dish loosely with aluminum foil for the last 10 minutes of baking.
12. Rest and Serve
Remove the casserole from the oven and let it rest for 10 minutes before serving. This allows everything to set up slightly and makes it easier to scoop neat portions. The casserole should be fragrant, golden on top, and piping hot. Serve warm as a side dish.
13. Tips for Success
You can use canned sweet potatoes or yams in a pinch to save time. You’ll need about 3 cups of mashed sweet potato. Just drain them well and skip the baking step. Fresh pineapple works beautifully too if you prefer. Cut it into chunks and caramelize the same way. The caramelizing step is important because it intensifies the pineapple flavor and removes excess moisture that could make the casserole watery. Don’t skip this step. Make sure your eggs are at room temperature before adding them to the hot sweet potatoes or they might scramble. Let the sweet potatoes cool for a few minutes first. This casserole can be assembled completely up to 24 hours ahead. Just cover tightly with plastic wrap and refrigerate, then add the topping right before baking. If baking from cold, add 5 to 10 extra minutes to the baking time. For a more traditional flavor, substitute half the pineapple with mini marshmallows mixed into the sweet potato layer. Walnuts can replace pecans if that’s what you have on hand. The streusel topping can be made several days ahead and stored in the refrigerator until ready to use. If you like things extra sweet, drizzle honey or maple syrup over individual servings. For a less sweet version, reduce the granulated sugar to a quarter cup and use less brown sugar in the topping. Leftovers keep well covered in the refrigerator for up to four days and reheat beautifully in the microwave or oven. This casserole also freezes well for up to two months. Thaw overnight in the refrigerator before reheating. Add a pinch of cayenne pepper to the sweet potato mixture for a subtle spicy kick that complements the sweetness. Coconut flakes mixed into the topping add extra tropical flavor and texture.
