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> Favorite Recipes Archive
Upside-Down Pineapple Sweet Potatoes
 My godmother first served this sweet potato surprise at Thanksgiving dinner in 1958. Since then, everyone who has tasted it has asked for the recipe.
Turning simple, mashed baked sweet potatoes into an eye-filling side dish, this recipe is amazingly easy to prepare. It keeps and reheats well, making it equally good as a star attraction at festive dinners and as a favorite at potluck suppers anytime.
Make it using deep orange-fleshed Garnet, Jewel or Beauregard yams. Baking soda turns them light and fluffy. Cinnamon and butter adds just the right touch of richness.
| 2 1/2 |
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pounds orange-fleshed sweet potatoes |
| 4 |
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tablespoons (1/2 stick) unsalted butter |
| 1/2 |
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cup lightly packed brown sugar |
| 7 |
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slices canned pineapple, drained and dried |
| 2 |
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large eggs, beaten |
| 1/2 |
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teaspoon ground cinnamon |
| 1/2 |
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teaspoon baking powder |
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Salt and freshly ground black pepper |
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| 1. |
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Preheat the oven to 350ºF. Coat a 9-inch round cake pan with cooking spray and set aside. |
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| 2. |
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Rub each sweet potato with a few drops of oil or a touch of cooking spray. Place the potatoes on the oven rack and bake until they are soft when squeezed, 40 to 60 minutes. Remove the sweet potatoes and set aside until they are cool enough to handle. |
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| 3. |
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Meanwhile, in a small saucepan over medium heat, melt the butter with the brown sugar. Pour the mixture into the prepared pan, tilting to coat the bottom evenly. Arrange six pineapple slices in a ring around the edge and one in the center of the pan. |
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| 4. |
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Peel the potatoes and place the flesh in a mixing bowl. Mash roughly with a fork. Add the eggs, cinnamon, and baking powder. Whisk until well blended. Season to taste with salt and pepper. Spoon the mixture into the baking pan, spreading it evenly over the pineapple and smoothing the top. Tap the pan sharply on the countertop to knock out air bubbles. |
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| 5. |
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Bake until the top looks dry and feels springy to the touch, 40 minutes. A knife inserted in the center should come out clean. Cool in the pan on a rack for 10 minutes. Run a knife around the side of the pan. Invert a serving plate over the pan and, holding the pan and the plate firmly with oven mitts, flip the mixture, pineapple side up, onto the plate. Remove the pan. Serve warm. |
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Makes 8 servings
Reprinted with permission from The Essential Best Foods Cookbook by Dana Jacobi (Rodale)
-© Dana Jacobi, 2008
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