A delicious Caribbean-style sweet potato pie, this recipe is easy to follow and takes less than an hour. It's a popular dish on many of the islands, particularly Barbados, where it's used to celebrate special occasions.
This version is more of a savory pie than you may be used to. It includes spices like cinnamon and nutmeg along with pineapple to bring out the natural sweet notes of the sweet potato. While optional, the pineapple rings and cherries are a nice finishing touch that really makes this dish extraordinary.
Also, it's best to use the white-fleshed sweet potato known as a boniato for this recipe. Your best bet for finding them is at international markets that feature Latin American and Asian foods.
- 3 pounds sweet potatoes (white-flesh, boiled and mashed)
- 1 cup pineapple (crushed, drained)
- 2 tablespoons butter (salted, room temperature)
- 1/2 teaspoon cinnamon (ground)
- 1/4 teaspoon nutmeg (grated)
- Salt (to taste)
- Black pepper (to taste)
- Optional: 5–6 slices pineapple (rings)
- Optional: 5–6 maraschino cherries (stemmed)
- 1 tablespoon butter (unsalted, melted)
- Preheat oven to 350 F.
- In a large bowl, combine mashed sweet potatoes, crushed pineapple, room temperature butter, cinnamon, and nutmeg, as well as salt and pepper to taste. Mix thoroughly.
- Transfer mixture to a greased 8 x 8-inch casserole dish. Arrange pineapple slices on top of the mixture and place a cherry in the center of each pineapple ring.
- Brush the entire top of the pie with the melted butter and bake for 40 minutes or until golden brown.
- Allow the pie to cool until it's either warm or room temperature before serving.
|Nutritional Guidelines (per serving)|
|Total Fat||6 g|
|Saturated Fat||4 g|
|Unsaturated Fat||2 g|
|Dietary Fiber||9 g|