Upside-down pineapple sweet potatoes

I just made a fantastic side dish! It is an almost salty-sweet dish that includes pineapple, sweet potato, and coconut sugar (or brown sugar if you eat regular sugar). I found the recipe at the following link, and below that I have posted a picture and then the recipe.

The top of this shows pineapple rings that are brown with coconut sugar. Underneath is a layer of orange sweet potato mash. This is all on a white plate on a granite countertop.

2 1/2 lbs sweet potatoes (about three large)

4 Tbsp coconut oil (I may use less next time as this bubbled over some)

1/2 c coconut sugar

1 can pineapple rings

2 eggs

1/2 tsp cinnamon

1/2 tsp baking powder

1 tsp salt

6 grinds black pepper

Bake the sweet potatoes, or microwave them. I microwaved each large potato on high after poking it with a fork for about 5.5-6.5 minutes. Let cool.

Preheat oven to 350 F and grease a round pie or cake pan.

Melt coconut oil and coconut sugar in a saucepan.

Pour into pan.

Arrange pineapple slices around the bottom of the pan.

Peel the sweet potatoes, put the flesh in a large mixing bowl, and mash.

Add the rest of the ingredients and mash.

Spoon over the pineapples and sugar mixture and flatten the top.

Bang on the counter 3-4 times to remove air bubbles.

Place on a cookie sheet (important as mine bubbled over a bit!) and put in the oven for about 40 minutes until the top dries out and feels springy.

Cool 10 min.

Invert onto a plate and serve!

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