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Sweet Potato Casserole Print E-mail
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You can do the recipe up to step #12 the day before Thanksgiving. Put the casserole in the refrigerator overnight. Then just pop it into the oven to heat it through and brown the top.


{Makes 8 servings}

You'll need:

  • 3 sweet potatoes
  • 1/2 cup of unsweetened crushed pineapple with the juice
  • 1/4 cup of packed light brown sugar
  • Ground cinnamon
  • cooking spray

Equipment:

  • Measuring cups and spoons
  • Cookie sheet
  • Aluminum foil
  • A large bowl
  • A fork
  • A large spoon
  • A spatula
  • A medium-sized casserole dish
  1. Preheat the oven to 350 degrees.
  2. Lay out a sheet of aluminum foil on your cookie sheet.
  3. Wash the skins of the sweet potatoes and put them on the foil-covered cookie sheet.
  4. Then put the sweet potatoes in the oven and bake them for about 45 minutes. After 45 minutes, ask your adult helper to poke a fork into the largest sweet potato. If the fork goes in easily all the sweet potatoes are cooked. If the fork won't go in easily, bake them a little longer.
  5. Take them out of the oven and set them aside to cool.
  6. Meanwhile, spray the casserole dish with cooking spray. Use your fingers to make sure that both the sides and bottom of the dish are coated.
  7. Next peel the sweet potatoes and cut them into chunks.
  8. Put the sweet potatoes in the bowl.Use your fork to smash them slightly. You want them to stay a little chunky.
  9. Add the pineapple and the brown sugar.
  10. Use your fork to mix everything together.
  11. Spoon the mixture into the casserole dish. Spread it all the way into the corners.
  12. Sprinkle a little cinnamon over the top of the casserole.
  13. Put the casserole in the oven for 30 minutes or until the top starts to get little brown patches.