Sweet Potato With Pineapple Aloha Food

HAWAIIAN SWEET POTATO CASSEROLE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish. Stir together the brown sugar and cinnamon until evenly blended; set aside.
• Place the sweet potatoes into a large pot and cover with salted water. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until just tender, 15 to 20 minutes. Drain and allow to steam dry for a minute or two; peel and cut into 1/2 inch slices.
• Layer the potatoes into the prepared baking dish, dot with butter, and sprinkle with salt. Arrange the bananas over the potatoes and sprinkle evenly with the brown sugar mixture. Top with the crushed pineapple. Whisk together the pineapple juice, lemon juice, and honey until the honey has dissolved. Pour over the casserole.
• Bake in the preheated oven until hot and browned on top, about 40 minutes.

SWEET POTATO WITH PINEAPPLE ----ALOHA ----

Steps:

• Boil whole sweet potatoes until tender, about 25 minutes.
• Let cool, then peel and cut into 1/2 inch thick slices.
• In a large skillet melt pineapple preserves, butter and cinnamon; add sweet potatoes to skillet. Cook gently; tossing lightly until sweet potatoes are glazed.
• Top with toasted coconut.

SWEET POTATO PINEAPPLE BAKE

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.

ROASTED SWEET POTATOES & PINEAPPLE

Steps:

• Heat oven to 400ºF.
• Combine potatoes and pineapple in large bowl. Mix remaining ingredients until blended. Add to potato mixture; mix lightly.
• Spread onto rimmed baking sheet sprayed with cooking spray.
• Bake 45 to 50 min. or until potatoes and pineapple are tender and golden brown, turning after 30 min.

HAWAIIAN SLIDERS WITH PINEAPPLE AND SWEET ONION POTATO CHIPS

Steps:

• Preheat a grill or large grill pan to high for about 5 minutes.
• Form the beef into four round patties, about 1/4 pound each. Season the patties generously with salt and pepper.
• Lightly oil the grates or grill pan with clean paper towels. Grill the patties and pineapple rings, brushing them with some of the teriyaki sauce. Flip the pineapple rings when grill marks form, after about 1 minute and brush with more teriyaki sauce. Grill the other side of the pineapple until grill marks form, about 1 more minute, then remove from the heat and set aside.
• Grill the patties until you get nice deep char marks, about 3 minutes. Flip and brush with more teriyaki sauce, then top each patty with a cheese slice. When you hit your desired doneness, remove the patties from the grill and let rest. Toast the rolls for 10 seconds on each side then remove to a plate.
• To assemble each slider, place a bottom bun on a plate. Top with a cheese patty then a pineapple ring. Top with onion, tomato and lettuce. If you are adding ketchup, mayo or mustard, this is the time. Top with 1/4 cup of the potato chips, then gently press the top bun on it.

HAWAIIAN STYLE SWEET POTATO CASSEROLE

Steps:

• 1. Heat oven to 400 degrees. Scrub unpeeled sweet potatoes. Place on a cookie sheet, bake for 30 minutes, then puncture several times with a fork. Cook an additional 20 to 30 minutes until tender.
• 2. Cool, peel, and mash in a bowl.
• 3. Reduce oven temperature to 350 degrees.
• 4. Drain pineapple tidbits, reserving the liquid.
• 5. Melt butter in a bowl in the microwave. Add butter, brown sugar, and salt. Combine with mashed sweet potatoes.
• 6. Stir pineapple juice into potato mixture until it reaches the desired consistency. Fold in the reserved pineapple tidbits.
• 7. Butter a 2 quart, shallow casserole dish. Spoon potato/pineapple mixture into the prepared dish.
• 8. Cover with foil and bake until heated through (about 20 minutes).
• 9. Remove the pan from the oven. Cover the top with marshmallows. Return to oven, uncovered, and bake until marshmallows are browned as desired. Serve.
• 10. NOTES: You can use any size marshmallows you desire; if using jumbo, cut in half before placing on top of the heated potato mixture.

PINEAPPLE SWEET POTATOES

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.

ROASTED SWEET POTATOES AND PINEAPPLE

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, toss together sweet potatoes, pineapple, oil, and cayenne pepper. Season with salt. Roast until sweet potatoes and pineapple are tender and golden, 30 to 35 minutes, stirring every 10 minutes.

ALOHA SWEET POTATOES

Steps:

• Boil sweet potatoes in their jackets until tender, about 25 minutes.
• Let cool, then peel and cut into 1/2 inch thick slices.
• In a large skillet, melt pineapple preserves and butter; add sweet potatoes to skillet.
• Cook gently; tossing lightly until sweet potatoes are glazed.

SPICY GLAZED SWEET POTATOES AND PINEAPPLES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the sweet potatoes in a saucepan with enough water to cover. Add 2 tablespoons cinnamon; bring to a boil; cook 7 to 10 minutes; drain.
• Mix together the 1/2 cup brown sugar and cayenne pepper in a small bowl. Lie the bacon slices in a baking dish. Sprinkle the brown sugar mix over the bacon.
• Cook the bacon in the oven until the bacon is crispy, about 10 minutes. Place the bacon on a plate lined with paper towels to drain, reserving the liquid from the dish. Change oven setting to Broil.
• Pour the reserved pineapple juice into a measuring cup. Fill the cup with water to measure 1 cup total. Pour the mixture into a skillet and place over medium heat. Stir in the sugar, 1/4 cup brown sugar, and 2 teaspoons cinnamon. Cook until the volume of the liquid has reduced to about half. Add the pineapple and drained sweet potatoes. Cook and stir until most of the liquid is absorbed. Transfer the mixture to a round 2-quart casserole dish. Crumble the drained bacon over top of the dish. Pour the reserved liquid from the bacon dish over top of the dish.
• Place the dish under the broiler until the sugar on top caramelizes, 2 to 3 minutes.

HONEY-PINEAPPLE SWEET POTATOES

Steps:

• Place sweet potatoes and water in a 2-qt. microwave-safe dish. Cover and microwave on high for 8-10 minutes or until potatoes are tender; drain. , Drain crushed pineapple, reserving juice. In a large bowl, combine the crushed pineapple, pineapple chunks and sweet potatoes. Transfer to a 2-1/2-qt. baking dish coated with cooking spray. In a small bowl, combine honey and reserved juice; pour over sweet potatoes. , Bake, uncovered, at 350° for 10 minutes. Stir; sprinkle with pecans if desired. Bake 15-20 minutes longer or until heated through.

ALOHA SWEET POTATOES

Steps:

• Boil the sweet potatoes in their jackets until tender, about 25 minutes. Let cool and then cut into slices about 1 1/2 inches thick.
• In a large skillet melt butter. Stir in brown sugar and water and cook on medium heat for about 5 minutes.
• Reduce heat and add sweet potatoes.
• Cook gently, tossing lightly until sweet potatoes are glazed.
• Top with coconut before serving.