Looking for a different side dish to serve with your Thanksgiving Turkey or Christmas Ham? This Thursday, I will be serving Roasted Sweet Potatoes with Pineapple. Roasting brings out the sweet of both the potatoes and the pineapple. And it only takes 30 minutes! You can cut up a whole pineapple or buy precut chunks in the produce aisle (time-saving tip). Make sure you use fresh, not canned, pineapple in this dish. You can also buy precut sweet potatoes but I find the chunks are too small. Happy Thanksgiving.
Yield: 4
Roasted Sweet Potatoes with Pineapple
Ingredients
- 1 pound sweet potatoes, peeled and cut into 1-inch chunks
- 8 ounces fresh pineapple chunks
- 1 small red onion, chopped into bit sized chunks
- 2 tablespoons olive oil
- 1/2 teaspoon black pepper
- 1⁄4 teaspoon sea salt
Instructions
- Preheat oven to 425°F. Line a large rimmed baking sheet parchment paper. Place the sweet potatoes and pineapple and onion chunks in a large bowl. Toss with 2 tablespoons oil and pepper and salt. Arrange in an even layer on prepared baking pan and place in oven. Roast for 30-35 minutes or until sweet potatoes pieces are tender when pierced with a fork.