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Recipe by: Shawn
Ok, this turned out to be the most popular dish at out Thanksgiving dinner. I completely made it up as I went along, so I was scared to death. Here’s the quick (non measured, sorry!) recipe:
4 sweet potatoes, peeled and cubed.
1 can of peaches in juice (cut into small cubes), including juice
1 can pineapple in juice (cubes, including juice too)
about 3/4 cup of maple syrup (rough guess)
the magic ingredient:
about 1-2 teaspoons of coconut extract
Bake for about 1 1/2 hours at 350-400 (I cooked it with other dishes, so whatever the other dishes called for) and baste it every 15-20 minutes, so that the sweet potatoes don’t dry out. I also used a spoon halfway through and gave it a good stir as well.
EVERYONE loved it. I was the most worried about that dish, because sweet potatoes from a can are such a staple in Thanksgiving meals that I didn’t want to ruin it for anyone. They were incredibly good! Even without marshmallows!
From the Eat-2-Live Email List
November 21st, 2013 at 12:03 am
I will be making a sweet potato casserole like this for Thanksgiving this year. Looks like a good recipe. I was thinking about pealing and cutting up about 6 sweet potatoes and just seasoning with pumpkin pie spice and sugar and covering with aluminum foil until done then topping with candied pecans for a healthy alternative to traditional marshmallows. Happy holidays 🙂