Alright, let’s talk about this here sweet potato and pineapple casserole. I ain’t no fancy cook, mind you, but this thing, well, it’s just plain good eatin’. You know, like comfort food, the kind that sticks to your ribs and makes you feel all warm and fuzzy inside.
First thing’s first, you gotta get yourself some sweet potatoes. Not them skinny little things, no sir. You want the big, fat ones, the ones that feel heavy in your hand. Wash ‘em good, you hear? Don’t want no dirt in your casserole. Then, just boil them taters till they’re soft, real soft. You poke ‘em with a fork, and if it goes in easy, like buttah, then they’re done. You need to make sure all the water is out, so drain them good, real good, then mash ‘em up real nice until smooth.
- Now, for the sweet part. You gotta have pineapple. The canned stuff works just fine. I usually drain off some of that juice, cause I don’t like it too soupy. You dump that pineapple in with them mashed sweet potatoes.
- And butter. Can’t forget the butter. A whole stick, maybe a little more, depends on how rich you want it. Melt it down and pour it in. Don’t be stingy with the butter.
- A splash of milk, too. Just to make it creamy, you know? Not too much, though. You don’t want it runny.
- And a pinch of salt. Yep, salt. Even sweet things need a little salt. Just a pinch, mind you, don’t go overboard.
Mix it all up real good. I use a big spoon, you know, the kind you use for servin’ up mashed potatoes. Get in there and mix it till it’s all combined. Then you gotta taste it. Yeah, just stick your finger in there and taste it. If it needs more sugar, add a little sugar. If it needs more somethin’, well, add more somethin’. It’s your casserole, you can do what you want with it.
Now, here’s where it gets fancy. You can add some brown sugar on top, and some pecans, if you like. I usually do, cause it makes it look pretty and adds a little crunch. But if you ain’t got no pecans, don’t you fret, it will still taste just fine. Just sprinkle that brown sugar all over the top, and you’re good to go.
Then, you bake it. Put it in the oven, 350 degrees, that’s what the recipe says. I always put it in a baking dish but make sure your baking dish is ready to go in the oven, no need to spray it or nothing, unless your baking dish is known to stick. You bake it for about half an hour, maybe a little longer, till it’s all bubbly and brown on top. You’ll know it’s done when it smells good, real good. Like sweet potatoes and pineapple and brown sugar all mixed together. It’ll make your mouth water, I tell you.
This sweet potato and pineapple casserole, it ain’t just for holidays, you know. You can eat it anytime you want. It’s good for supper, it’s good for lunch, it’s even good for breakfast, if you’re feelin’ adventurous. And the kids, they love it. Even the picky ones. It’s sweet and it’s creamy and it’s just plain delicious. So go on, give it a try. You won’t be sorry.
And don’t be afraid to experiment, you know? That’s the best part about cooking. You can add different spices, you can add different fruits, you can even add marshmallows, if you’re feelin’ crazy. Just have fun with it, and make it your own. That’s what cooking is all about, making food that you love and that makes you happy.
So there you have it, my sweet potato and pineapple casserole. It ain’t fancy, it ain’t complicated, but it’s good. Real good. And that’s all that matters, ain’t it? Good eatin’ and good company, that’s what life’s all about. Now go on, get in the kitchen and start cookin’.
One last thing, you can find the full recipe, with all them exact measurements, down below. But honestly, I just eyeball it most of the time. A little bit of this, a little bit of that, that’s how I cook. And it always turns out just fine.
Tags: sweet potato, pineapple, casserole, recipe, comfort food, easy recipe, side dish, holiday food, southern cooking