I ran across this delicious side dish in Martha Stewart’s Everyday Food magazine and enjoyed it so much I wanted to share the recipe.
Sweet potatoes have a lower glycemic index score than other potatoes, making them a good carb, and they come loaded with cartenoids, vitamin C, fiber and potassium.
Pineapple is another nutritional powerhouse with a natural sweetness that only gets better when roasted.
Don’t be shy about the cayenne used in the recipe. I would not categorize this as a spicy dish.
The basic recipe for this dish calls for preheating the oven to 450F and roasting the potatoes and pineapple for 30-35 minutes, stirring every ten minutes. The night I made this I was also cooking a pork loin and wanted to roast everything at the same time, so I actually cooked it all at 400F for 40 minutes, stirring at the halfway point. It made for a very easy dinner all-around.
Without further ado, here is the recipe.
Roasted Sweet Potatoes and Pineapple
- 2 sweet potatoes, peeled and cut into 1-inch pieces
- 1 medium pineapple, peeled, cored, and cut into 1-inch pieces, or one 20 oz can of chunks in natural juice (drained)
- 2 tablespoons olive oil
- 1/4 teaspoon cayenne pepper
- Few cracks of sea salt
Preheat oven to 450 degrees. Toss sweet potatoes, pineapple, oil, salt and cayenne pepper together and spread evenly on baking sheet. Roast until sweet potatoes and pineapple are tender and golden, 30 to 35 minutes, stirring every 10 minutes.
Mashed sweet potato with roasted banana is easy to make, delicious, and healthy to the nth degree. One sweet potato and one banana is all you need. One large potato is usually large enough to feed two, or you could do a small one per person. You’ll need one banana to each potato.
Sweet potatoes are nutritional rockstars. They’re lower on the glycemic index than other potatoes, making them the “good carbs,” and they’re loaded with carotenoids, vitamin C, potassium, and fiber. Unfortunately, we love them with butter and sugar, which add back in the same things we were trying to avoid.
Bananas are low in saturated fat, cholesterol and sodium, and they’re also a great source of fiber, vitamin C, potassium, manganese, and vitamin B6. They are higher in sugar than some fruits, but natural sugar is better for you than refined and bleached sugar or artificial sweeteners.
When you roast a banana the skin turns black, and the inside becomes sweet and gooey, like sweetened butter. Thus, sugar and butter, without the actual sugar and butter. Get excited.
Try this recipe next to a spicy steak, chicken/pork with a peach-balsamic sauce, or even as baby food. It’s a very versatile dish.
Mashed sweet potato with roasted banana (You’re not going to believe how easy this is!)
Preheat oven to 350F.
Scrub potato(s) and pierce a few times with a fork. Bake for one hour. Forty-five minutes into baking, place banana(s), skin on, in oven. After the final 15 minutes, remove potato(s) and banana(s). Slice potato and scoop out filling. Mash in a large bowl. Make a slit in your banana and scoop contents out with a spoon over the potato. Mash and mix together. That’s it! Enjoy!