Mashed Sweet Potatoes with Caramelized Pineapple
Dulce de Camote con Piña
Recipe Yield
8 servings
Cooking time
1 hour 15 minutes
Rate this recipe
Ingredients
- 4 pounds sweet potatoes scrubbed
- 1 medium-to-large pineapple peeled, cored, and diced, with its juice
- 3/4 cup packed dark brown sugar or grated piloncillo
- 1/2 teaspoon kosher salt
- 2/3 cup pine nuts or slivered almonds
To Prepare
- Preheat the oven to 425℉, with a rack in the middle. Cover a baking sheet with foil or parchment paper. Prick the sweet potatoes 5 or 6 times each with a fork or the tip of a paring knife and arrange on the baking sheet.
- Bake the sweet potatoes for 50 minutes to an hour, depending on the size, until they are very soft, with juices beginning to ooze and caramelize on the baking sheet. Remove from the oven and let cool until you can handle them.
- Carefully remove the skins from the sweet potatoes. Place the potatoes in a large bowl and mash with a potato masher or fork until very smooth.
- Place the diced pineapple with all of its juice in a blender, and puree until smooth. Transfer to a large saucepan or Dutch oven, add the brown sugar, and bring to a simmer over medium heat. Attach a candy thermometer to the side of the pan and simmer until the mixture thickens, caramelizes, and reaches 210℉, usually 12 to 15 minutes. Stir in the sweet potatoes and salt and mix together thoroughly with a sturdy whisk. Cook for another 5 to 6 minutes, stirring and folding until you have a rich puree.
- Meanwhile, toast the pine nuts or almonds in a small skillet over medium-low heat for a couple of minutes, stirring or shaking the pan, until lightly toasted and fragrant. Immediately remove from the pan.
- Scrape the sweet potatoes into a serving bowl, garnish with the toasted nuts, and serve.
Comments
14comments inMashed Sweet Potatoes with Caramelized Pineapple
Steven
Feb 17
My mouth is watering just reading these recipes and I just had pozole for lunch. O my word
Pati Jinich
Feb 27
Pozole is ALWAYS a good idea!
Minerva Hartwig
Nov 23
Thank you for recipe
I made it for Thanksgiving and my family love it!!!
Pati Jinich
Nov 25
So happy to hear Minerva, thanks for sharing! Hope everyone had a lovely holiday.
Connie Rutkowski
Nov 18
can left overs be frozen?
Pati Jinich
Nov 21
You can go ahead and try but in my experience anything that has potatoes or sweet potatoes do not freeze very well 🙂
Fernando
Nov 18
That sounds delicious Pati…I will have to try this recipe sometime …thank you
Pati Jinich
Nov 21
Please give it a chance, you will not regret it Fernando!
Dotts Lacap
Nov 17
Thank you for the awesome recipe. I will make it for Thanksgiving dinner with my family. Pati I have been watching your great show everyday!
Pati Jinich
Nov 21
Thanks to you Dotts, so happy to hear you have been tuning in and enjoying the show!
Norma Uruchurtu
Nov 16
Mis favoritos camote con piña y tequila con jugo de pera 🍐
Pati Jinich
Nov 21
Si, yummy, que rico!
Rocio Ivicek
Nov 16
Happy Thanksgiving and thank you for showing us how to cook latín food.
Your show is fantastic and your clothes are beutiful.
Keep it coming!!
Pati Jinich
Nov 21
Aw, this is very kind of you Rocio, gracias!