Pineapple Sweet Potato Pie Recipes

Steps:

• Prepare pastry shell; set aside.
• Combine potatoes, sugar, half & half, butter, 1/2 teaspoon vanilla, cinnamon, nutmeg, salt and egg; mix well.
• Pour into pastry shell.
• Bake at 425°F, 25 to 30 minutes; cool.
• Drain pineapple, reserving 1/2 cup juice. Dissolve cornstarch in reserved juice in a saucepan on your stovetop.
• Cook, stirring constantly, until thickened and translucent.
• Add remaining 1/2 teaspoon vanilla.
• This will be a topping for the pie.
• Arrange pineapple over pie.
• Spoon topping over fruit.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a large soup pot, boil sweet potatoes whole until soft. Remove skins, and dice into bite-sized pieces.
• Mix sweet potatoes, crushed pineapple, light brown sugar, and butter in prepared baking dish.
• Bake for 45 minutes, or until casserole is mushy with no excess water in the dish.

Steps:

• In a large bowl, mash the sweet potatoes. Stir in the pineapple, pecans, brown sugar and butter. , Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 375° for 20 minutes. Sprinkle with marshmallows. Bake 5 minutes longer or until marshmallows are lightly browned.

Steps:

• 1. Boil potatoes until tender. Peel potatoes while warm, put into a large bowl and mash.
• 2. Preheat oven to 350. To potatoes, add rest of ingredients and stir well. Pour into unbaked crust. Bake 45 minutes until light brown.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter one 9x13 inch baking dish.
• Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain, and transfer to a large bowl to cool. Peel and quarter.
• In a sauce pan, combine pineapple, sugar, cinnamon, ginger, nutmeg and cloves. Bring to boil and reduce heat.
• Arrange potatoes in a single layer in baking dish. Pour sauce over potatoes and bake for 45 minutes.

Steps:

• Prepare pastry shell, set aside.
• Combine sweet potatoes, brown sugar, half and half, egg, butter, 1/2 teaspoon vanilla, cinnamon, nutmeg and salt, mix well.
• Pour into pastry shell.
• Bake at 425 degrees, 25 to 30 minutes, or until set in centre, cool.
• Drain pineapple, reserving 1/2 cup juice.
• Pour reserved juice into small saucepan.
• Add cornstarch, stir until dissolved.
• Cook, stirring constantly, until thickened and translucent.
• Stir in ginger and remaining 1/2 teaspoon vanilla
• Cut pineapple slices in half, arrange pineapple over pie in a pinwheel pattern, spoon topping over pineapple.
• Garnish with whipped cream.