Sweet Potato Casserole with a Hawaiian Twist

Ingredients 0/10

Step 1

Gently heat your oven to 350°F (175°C) and greasing a 9x13-inch baking dish with butter. In a small bowl, mix together the brown sugar and cinnamon, then set it aside for later.

Step 2

Peel and slice the sweet potatoes into about half-inch thick pieces. Put them in a large pot, cover with salted water, and bring to a boil. Once boiling, lower the heat to medium-low, cover the pot, and let the potatoes simmer until they’re just tender—this usually takes around 15 to 20 minutes. Drain the potatoes and let them sit for a minute to steam dry.

Step 3

Layer the sweet potato slices in your prepared dish. Dot them with butter and sprinkle a little salt over the top. Lay the banana slices evenly over the potatoes, then sprinkle the cinnamon-sugar mixture across everything. Add the crushed pineapple on top.

Step 4

In a small bowl, whisk together the pineapple juice, lemon juice, and honey until the honey is fully dissolved. Pour this mixture evenly over the casserole.

Step 5

Finally, pop the dish into the oven and bake for about 40 minutes, or until the top is nicely browned and everything is heated through. Let it cool for a bit before serving and enjoy!