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Categories:
sweet potatoes pineapple sweet potatoes butter vanilla Saigon Vietnamese Cinnamon pie spice _____ light brown sugar butter pecans ground nutmeg
Viewed: 5 - Published at: 8 months agoIngredients
- FOR THE SWEET POTATOES:
- 15 ounces, weight Can Crushed Pineapple, Undrained
- 4 cups Sweet Potatoes, Mashed
- 1/4 cups Sugar, Granulated
- 2 Tablespoons Butter, Melted
- 1 Tablespoon Vanilla Extract
- 1/2 teaspoons Saigon Vietnamese Cinnamon
- 2 teaspoons Pumpkin Pie Spice, Divided
- _____
- FOR THE GLAZE:
- 1/2 cups Light Brown Sugar
- 1/2 cups Butter
- 1/2 cups Chopped Pecans (or Walnuts)
- 1/2 teaspoons Ground Nutmeg, To Sprinkle
Method
- Preheat oven to 350 degrees.
- For the sweet potatoes:
- Drain pineapple reserving the juice. Set the pineapple aside. Mix the juice with the mashed sweet potatoes, granulated sugar, melted butter,vanilla, 1 teaspoon of the pumpkin pie spice and the Saigon cinnamon.
- Pour into lightly greased 2 quart baking dish. Top with crushed pineapple.
- For the glaze:
- Mix the brown sugar, 1/2 cup butter, and the remaining teaspoon of the pumpkin pie spice in a small saucepan. Cook and stir over medium heat, just until sugar dissolves then add in pecans or walnuts.
- Spoon over sweet potato and pineapple mixture and sprinkle lightly with about 1 teaspoon ground nutmeg.
- Bake 35-45 minutes until lightly browned and heated through.
- To save time you can make this a few days in advance, and freeze it. Just pull it from the freezer to thaw about 2 hours before cooking . (I use an aluminum foil baking pan.)
