Smoky bacon pieces, walnuts, cherries, and pineapple bring out the natural flavors of sweet potatoes in this delicious recipe. Bacon Sweet Potato Casserole with Pineapple will be your new favorite fall recipe and makes a great Thanksgiving side dish!
In our quest to eat healthier, I realized our traditional Thanksgiving menu was going to be a major setback & needed to be tweaked. Sweet Potato casserole is typically covered in brown sugar and marshmallows, but this delicious recipe ditched the marshmallows and uses fruit to bring out the natural sweetness in the sweet potatoes. Once you try Bacon Sweet Potato Casserole with Pineapple, you'll say goodbye to the old marshmallow sweet potato casserole for good! Did I mention this is a super easy casserole recipe? Simply peel (if you wish) and chop the sweet potato up and put in a large bowl. Melt 1/2 cup of butter and add to the sweet potatoes. Add your maple syrup, bacon pieces, cherries, walnuts (I don't always use them since I'm not a fan of nuts), and pineapple. Mix until everything is well coated with the butter and maple syrup. Make sure you use REAL maple syrup, not the imitation pancake syrups, for the best flavor. Pour into a greased baking dish and cover with aluminum foil. Bake for 40 minutes covered and then remove the foil for the last 15-20 minutes.
Scroll down for the printable recipe & don't forget to check out these other great fall recipes!
More Fall Recipes:
- Paleo Taco Stuffed Sweet Potato Recipe
- 25 Cookie Recipes To Make This Fall
- Crockpot Pork Roast with Apple Cider Gravy
- White Chocolate Pumpkin Biscotti
- Super Simple Chicken Pot Pie
- 6 cups sweet potatoes peeled and chopped in ½ inch cubes
- ½ cup melted butter
- ½ cup maple syrup
- 1 cup bacon bits
- 1 cup walnuts chopped
- 1 cup dried cherries
- 1-½ cups pineapple chopped
- Heat oven to 350 degrees.
- Spray a large casserole pan with nonstick cooking spray.
- In a large bowl, combine all ingredients and stir until all potatoes are coated with liquid.
- Pour potato mixture into baking dish and cover with aluminum foil.
- Bake for 40 minutes.
- Remove foil and bake for another 15 - 20 minutes or until potatoes are fork tender.