Author: Lyn Corinne Liner | A Sprinkling of Cayenne
2largesweet potatoes, baked, cooled, peeled, and sliced
120-ounce cansliced pineapples, drained
1cup toasted walnuts
whipped cream or vanilla bean ice cream for serving, optional
For the Walnut Sweet Potato Pineapple Syrup
1cup maple syrup
¼cup brown sugar or coconut sugar
½teaspoon ground cinnamon
Preheat oven to 350 degrees F.
Lightly grease a small casserole dish.
Pour the maple syrup, brown sugar, ground cinnamon, and salt into a glass Pyrex measuring cup. Whisk until well-combined.
Pour a tablespoon of syrup into the greased dish, spreading out over the bottom of the dish.
Place 5 to 6 pineapple slices along the bottom of the dish.
Place 5 to 6 sweet potato slices over the pineapples.
Sprinkle with ½ cup of toasted walnuts.
Cover with half of the syrup.
Repeat the layering process.
Cover loosely with aluminum foil. Bake for 35 to 45 minutes, uncovering the dish to lightly brown the top of the pineapple slices, if desired. Do not uncover for more than 10 minutes, or the walnuts on top of the slices may start to burn.
Let cool for 5 minutes before serving.
Serve warm with whipped cream or vanilla bean ice cream, if desired.
You can also use a large can of drained sweet potatoes or two in the recipe, as well as crushed can pineapple or fresh pineapple rings.