Looking for some variety? Look no further than our Sweet Potato, Coconut & Pineapple Casserole that includes pumpkin pie spice and brown sugar sweetness.
What You Need
Original recipe yields 10 servings
1 can (20 oz.) pineapple chunks in juice, undrained
1/4 cup packed brown sugar
2 tsp. pumpkin pie spice
2 Tbsp. butter, melted
1 can (29 oz.) sweet potatoes, drained, cut into chunks
2/3 cup BAKER'S ANGEL FLAKE Coconut
1/4 cup chopped PLANTERS Walnuts
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Let's Make It
Heat oven to 350°F.
Drain pineapple, reserving 1/4 cup juice; pour into small bowl. Add sugar, pumpkin pie spice and butter; stir until blended.
Place sweet potatoes in 9-inch square baking dish sprayed with cooking spray; top with pineapple chunks. Drizzle evenly with sugar mixture. Sprinkle with coconut and nuts; cover.
Bake 35 to 40 min. or until sweet potatoes are heated through and coconut is lightly browned, uncovering after 30 min.
Sprinkle with ground cinnamon before serving.
Prepare using your favorite PLANTERS Nuts.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 30g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.