I hope you enjoyed all of the festive recipes leading up to Cinco de Mayo! Now it’s back to our regularly scheduled programming…
This recipe came from the blog Mix it Up. To be honest, I was initially a little skeptical about this. But it ended up being pretty good! I usually eat pineapple cold, so having it hot and on the spicy side was different. But different in a good way! Give it a shot; I think you’ll like it.
- 3 large/5 small sweet potatoes, peeled and cubed
- 1 20 oz. can pineapple chunks, drained (but reserve the juice)
- 1/4 cup pineapple juice
- 1-2 tbs olive oil
- 1/4 tsp cayenne pepper (I didn’t have any on hand so I subbed 3/4 tsp chili powder and 1/2 tsp cumin)
- Pinch of kosher salt
Preheat oven to 400 degrees F.
Combine all ingredients in a zip top bag and slosh it around until everything is coated. On a baking sheet lined with foil and sprayed with cooking spray, bake the sweet potatoes and pineapple for 30 minutes, or until the potatoes are fork tender. Remove from the oven to toss everything on the baking sheet around every 10 minutes.