Pineapple Pecan Sweet Potato Casserole

Sweet potatoes are a healthy alternative to plain potatoes. They have traditionally been associated with holiday dinners: a staple pecan sweet potato casserole topped with melted marshmallows or a pile of fluffy sweet potatoes whipped to perfection.

Though sweet potatoes can be substituted in recipes that call for yams, they are not the same vegetable. Often confused, each derives from a different plant species. Yams are a thick vine tuber grown in South and Central America, as well as parts of Asia and Africa.

Sweet potatoes are high in Vitamin C and Vitamin B6. They also provide a large amount of dietary fiber, potassium and manganese. Low in saturated fat and sodium, sweet potatoes are a good choice for maintaining the potassium-sodium balance in the body and can help stave off osteoporosis and heart disease. Since sweet potatoes have a lower glycemic Index than other potatoes, they provide a more nourishing form of energy.

This recipe for sweet potato casserole has been given a boost. After experimenting with fruits and nuts, this recipe replaced the old standby. Adding a can of crushed pineapple sweetens the pot, while an almond topping increases the crunchiness.

Pineapple Pecan Sweet Potato Casserole

Ingredients

• 4 pounds sweet potatoes
• 2 eggs
• 2 tablespoons butter, melted
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground nutmeg
• 2 8-ounce cans crushed pineapple, drained
• 6 ounces pecan halves
• 1/3 cup brown sugar
• ¼ cup melted butter

1. Preheat oven to 375 degrees F.
2. Microwave sweet potatoes until heated through and soft, about 20 minutes. When cooled, remove skins and place the sweet potatoes in a large bowl.
3. Beatsweet potatoes until smooth. Beat in one egg at a time. Stir in ¼ cup of the brown sugar, 2 tablespoons melted butter, salt, cinnamon, allspice, nutmeg and pineapple. Beat until fluffy.
4. Pour into an ungreased 3-quart casserole dish. Arrange pecans in single layer on top. Sprinkle with remaining brown sugar and drizzle ¼ cup melted butter over the top.
5. Bake for 25 minutes.