Sweet potato casserole gets a tropical twist with pineapple, warm spices, and a sweet topping.
This dish is creamy, comforting, and perfect for holidays or family gatherings.
Why You’ll Love This Recipe
It’s a fun twist on classic sweet potato casserole with added pineapple.
The topping adds sweetness, crunch, and a beautiful finish.
Easy to make ahead and perfect for sharing.
What You’ll Need (Ingredient Highlights)
Sweet potatoes – The creamy base, naturally sweet.
Brown sugar – Adds depth and sweetness.
Butter – Brings richness to both filling and topping.
Eggs – Help bind the casserole.
Heavy cream – Keeps the texture smooth.
Spices – Cinnamon and allspice for warmth.
Pineapple – Adds brightness and tropical flavor.
Flour – Helps form the topping structure.
Mini marshmallows – Toasted for the perfect finish.
Pro Tips Before You Start
You can use canned yams to save time—just drain and mash.
Don’t skip the marshmallow topping for that golden, festive look.
Drain pineapple well to avoid a watery topping.
How to Make Sweet Potato Casserole with Pineapple
Step 1 – Prep oven and dish
Preheat oven to 350°F and grease a 2-quart casserole dish.
Step 2 – Cook and mash potatoes
Bake or microwave sweet potatoes until soft, then mash to measure 2 cups.
You can also substitute with canned yams.
Step 3 – Make casserole base
Mix mashed sweet potatoes with salt, butter, brown sugar, eggs, cream, cinnamon, and allspice.
Spread into casserole dish.
Step 4 – Prepare topping
Mix flour and sugar, then add butter and egg. Fold in drained pineapple.
Spoon mixture over the sweet potato base.
Step 5 – Bake
Bake for 30 minutes until bubbly and set.
Step 6 – Finish with marshmallows
Sprinkle marshmallows on top, return to oven for 5 minutes until lightly toasted. Serve warm.
What to Serve Them With
Pair with roasted turkey or ham for a holiday meal.
Serve alongside roasted vegetables or stuffing.
Enjoy with a fresh salad for balance.
Variations / Substitutions
Swap marshmallows for pecans or coconut flakes.
Use half-and-half instead of cream for a lighter option.
Add nutmeg or ginger for extra spice.
Storage & Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the oven at 325°F until warmed through.
Freeze without marshmallows for up to 2 months, then top and bake before serving.
FAQs
Can I make this ahead of time?
Yes, assemble the casserole without marshmallows and refrigerate overnight. Bake before serving.
Do I need to cook the pineapple first?
No, just drain it well before mixing into the topping.
Can I use canned sweet potatoes?
Yes, canned yams work perfectly—just drain and mash.
What if I don’t like marshmallows?
Use a pecan or streusel topping instead.
How do I know when it’s done baking?
The casserole should be hot and set, with golden topping.
Can I double the recipe?
Yes, bake in a 9×13-inch dish for the same time.
What’s the best way to mash sweet potatoes?
Use a potato masher or fork for a slightly textured mash.
Can I make it dairy-free?
Yes, use plant-based butter and coconut milk instead of cream.
Will this taste very sweet?
It’s sweet, but the pineapple adds a refreshing balance.
Can I leave out the pineapple?
Yes, it works as a classic sweet potato casserole without it.
Final Thoughts
This Sweet Potato Casserole with Pineapple is a festive side dish that blends comfort and a hint of tropical flavor.
It’s a guaranteed hit at any holiday table.
