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.