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Pineapple Head Sweet Potato Casserole

By Sydney Rosen

Mashed sweet potatoes are the perfect side dish if you want to change things up. This recipe from Dizzy Pig’s own Sydney Rosen is versatile and easily changed to fit your own needs. Add salt, brown sugar and Pineapple Head to taste and make it yours! This recipe is great for big parties and can easily be doubled.

Ingredients

Print Recipe

5 lbs sweet potatoes or yams
½ cup Half and Half or Heavy Cream
2 sticks butter
1 cup brown sugar, divided (plus more for topping)
3 Tbsp Dizzy Pig® Pineapple Head, divided
2 1/2 Tbsp salt (plus more for topping)

Directions

Peel potatoes and cut into quarters
Put into pot with just enough cold water to cover. Bring to a boil and cook until fork-tender, about 15 minutes
Preheat oven or grill to 350°F (if using a grill, make sure it is set up for indirect cooking)
Once potatoes are cooked, strain
Add half-and-half (or cream if using), butter, ½ cup brown sugar, 2 Tbsp Pineapple Head and 1 ½ Tbsp salt, and mash together. Add more Pineapple Head and salt to taste
In a separate bowl, mix remaining 1 Tbsp Pineapple Head, 1 Tbsp salt and ½ cup brown sugar for topping
Pour mashed sweet potatoes into a baking dish, spreading it out to an even layer. Note that 5 lbs of sweet potatoes fill a 13 x 9 pan, and 2 1/2 lbs of sweet potatoes fill a 9 x 9 pan
Sprinkle topping mixture on top
Bake until top is bubbly and golden brown, about 40 minutes
Serve hot