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Spicy Glazed Sweet Potatoes and Pineapples
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Elevate your Thanksgiving spread with this savory alternative to traditional sweet potatoes. Perfect for elegant appetizer buffets.
Ingredients:
  • 3 large sweet potatoes, peeled and cut into 1-inch pieces
  • 2 tablespoons ground cinnamon
  • 0.5 cup brown sugar
  • 1 teaspoon cayenne pepper
  • 4 slices bacon
  • 1 (16 ounce) can pineapple chunks, drained with juice reserved
  • water, as needed
  • 0.5 cup sugar
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C).
  • In a saucepan, cover the sweet potatoes with water. Stir in 2 tablespoons of cinnamon and bring to a boil. Cook for 7 to 10 minutes, then drain.
  • Combine the 1/2 cup of brown sugar and cayenne pepper in a small bowl. Arrange the bacon slices in a baking dish and sprinkle them with the brown sugar mixture.
  • Bake the bacon in the oven until crispy, approximately 10 minutes. Transfer the bacon to a paper towel-lined plate to drain, and save the drippings. Switch oven to Broil setting.
  • Measure 1 cup of liquid by combining reserved pineapple juice with water in a skillet over medium heat. Stir in sugar, 1/4 cup brown sugar, and 2 teaspoons cinnamon, then reduce liquid volume by half. Add pineapple and drained sweet potatoes, cooking until most liquid is absorbed. Transfer mixture to a round 2-quart casserole dish. Top with crumbled drained bacon and pour reserved bacon liquid over the dish.
  • Broil the dish until the sugar caramelizes on top, for 2 to 3 minutes.

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