Pineapple Sweet Potato Pie Recipe

Name: Pineapple Sweet Potato Pie
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: Serves 1 or more
Ingredients: 9 Inch Pie Shell; 2 cups cooked and mashed sweet potatoes; ¾ cup packed light brown sugar; ½ cup half-and-half; 1 large egg; 4 tablespoons (½ stick) unsalted butter, melted; 1 teaspoon vanilla extract; Ground Cinnamon; ¼ teaspoon salt; 1 (20 ounce) can pineapple chunks; 2 tablespoons cornstarch; Candied Ginger

Transform leftover sweet potatoes into a decadent and delicious Pineapple Sweet Potato Pie! This recipe combines the comforting sweetness of sweet potatoes with the tangy burst of pineapple for a truly unforgettable dessert. Easy to follow instructions and stunning results guaranteed!

Prep Time 20 mins

Cook Time 60 mins

Calories 253.3 kcal

Protein 5g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pineapple Sweet Potato Pie

9 Inch Pie Shell
2 cups cooked and mashed sweet potatoes
¾ cup packed light brown sugar
½ cup half-and-half
1 large egg
4 tablespoons (½ stick) unsalted butter, melted
1 teaspoon vanilla extract
Ground Cinnamon
¼ teaspoon salt
1 (20 ounce) can pineapple chunks
2 tablespoons cornstarch
Candied Ginger

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How to Make Pineapple Sweet Potato Pie

Prepare your favorite 9-inch pie crust and set aside.
In a large bowl, combine 2 cups cooked and mashed sweet potatoes, ¾ cup packed light brown sugar, ½ cup half-and-half, 1 large egg, 4 tablespoons (½ stick) unsalted butter, melted, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ¼ teaspoon salt. Mix thoroughly until well combined.
Pour the sweet potato mixture into the prepared pie crust.
Bake at 425°F (220°C) for 25-30 minutes, or until the filling is set around the edges and slightly jiggly in the center. Let cool completely.
Drain one 20-ounce can of pineapple chunks, reserving ½ cup of the juice.
In a small saucepan, combine the reserved pineapple juice and 2 tablespoons of cornstarch. Whisk until the cornstarch is completely dissolved.
Cook over medium heat, stirring constantly, until the mixture thickens and becomes translucent (about 2-3 minutes).
Remove from heat and stir in 1 teaspoon grated fresh ginger and the remaining ½ teaspoon vanilla extract.
Cut the pineapple chunks in half. Arrange the pineapple halves over the cooled pie in a pinwheel pattern.
Spoon the thickened pineapple topping evenly over the arranged pineapple.
Garnish with whipped cream and a sprinkle of cinnamon (optional) and serve.

Nutrition Information (Approximate per serving)

Sodium

9 g

Sugar

100g

Fat

21g

Carbs

13g

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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Pies And Tarts Desserts Fruit Vegetables American Canadian Oven Easy Dinner Party Fall Holiday Event Kid Friendly Romantic Winter Pies Dietary Christmas New Years Thanksgiving Seasonal Pacific Northwest Valentines Day Inexpensive Tropical Fruit Pineapple Taste Mood Equipment