Sweet Potatoes with Cranberries & Pineapple

We like to add a colorful and tasty zing to our sweet potatoes by adding cranberries and pineapple. They compliment and accent the natural sweetness while also adding a tangy dimension.

Side Dishes

Prep: 15 min
Cook: 30 min
Total: 45 min
Serves 8 to 10

Sweet Potatoes with Cranberries & Pineapple

4 to 5 large sweet potatoes or yams
Peel the sweet potatoes and chop into 1 to 2 inch thick slices. Place in a large stock pot and fill with water until potatoes are completely submerged and are able to float with about ½ inch of room.
Boil over high heat until potatoes are tender, approximately 30 minutes.
4 tablespoons butter
¼ cup milk
¼ teaspoon salt, or to taste
1/8 teaspoon pepper, or to taste
Once tender, drain potatoes and place in a large mixing bowl. Add butter or margarine, milk, and season with salt and pepper. Whip the potatoes for one to two minutes until butter is well mixed.
1 teaspoon nutmeg, or to taste
½ teaspoon cinnamon, or to taste
Add nutmeg and cinnamon and whip potatoes until smooth and creamy.
15 ounces whole berry cranberry sauce
1 small can of crushed pineapples, undrained
Stir in cranberries and crushed pineapple.
Make Ahead Tip
You can make this one or two days in advance of a large dinner. Place in a air-tight container in the refrigerator. To reheat before serving, place in an oven safe bowl and bake at 350°F until hot, about 1 hour.

From MakeBetterFood.com. Oct 31, 2011. (makebetterfood.com/recipes/sweet-potatoes-with-cranberries-and-pineapple/). Adapted from the kitchen of Cathryn Conroy.