Sweet Potato and Pineapple Bake


As I continue cooking with my newfound love, sweet potatoes, I’m always looking to give new twists to familiar recipes. My sister provided this twist.  It is the same basic recipe as this one Cajun Spiced Sweet Potato Hash except the dish is baked and my sister insisted that chopped pineapple took the dish to a whole other level. She’s right.

This dish is incredibly easy to make. Prep time is about 15 minutes, but I find chopping and cutting very relaxing, so that’s part of the dish’s appeal for me.

I used frozen pineapple chunks, but canned (drained) will work just as well.

Ingredients:
1 large or 2 medium sweet potatoes, peeled and diced
2/3 cup red bell pepper or 1/3 cup each of red and green bell pepper, diced

1 1/4 cups chopped pineapple, thawed if frozen

1/4 cup green onion, bulb and tops, minced
2 Tablespoons olive oil
Cajun Creole Seasoning, to taste

Everything chopped and ready to go into the baking dish.

Everything chopped and ready to go into the baking dish.

Bake uncovered at 350 degrees for 30 minutes. Increase heat to 400 degrees and cook another 25 minutes or until potatoes can be pierced easily with a fork.

Drizzle with olive oil, stir. Bake uncovered at 350 degrees for 30 minutes. Increase heat to 400 degrees and cook another 25 minutes or until potatoes can be pierced easily with a fork.

Done! and so delicious!

Done! and so delicious! Serves 4 as a side dish or vegan main dish for 2.

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