Sal’s Twice-Baked Sweet Potatoes
If you’re looking for a refreshing twist on classic sweet potato casseroles, Sal Lacayo’s Twice-Baked Sweet Potatoes are a game changer. As a retired chef, Sal has perfected this dish with just the right balance of tropical flavors, making it a delightful addition to any gathering. The best part? This version isn’t overly sweet like many traditional sweet potato dishes, which is something Sal himself wasn’t a fan of. We first enjoyed this at one of our neighborhood alley parties, and it quickly became a favorite. With a perfect blend of sweet potatoes, pineapple, and coconut, this recipe offers a savory yet subtly sweet experience that’s sure to please your guests.
Ingredients
| Ingredient | Quantity |
|---|---|
| Sweet potatoes | 5 medium |
| Crushed pineapple | 1 can (20 oz) |
| Honey | 1/2 cup |
| Sugar | 1/4 cup |
| Butter | 1/4 cup (melted) |
| Margarine | 1/4 cup (melted) |
| Unsweetened flaked coconut | 1/2 cup |
| Ground cloves | 1/2 tsp |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 418.5 kcal |
| Total Fat | 14.9 g |
| Saturated Fat | 10.7 g |
| Cholesterol | 24.4 mg |
| Sodium | 194.8 mg |
| Carbohydrates | 70.6 g |
| Dietary Fiber | 8.7 g |
| Sugars | 32.2 g |
| Protein | 4.5 g |
Recipe Instructions
-
Preheat the Oven
Preheat your oven to 350°F (175°C). This is the perfect temperature for roasting the sweet potatoes and getting that wonderful caramelization. -
Prepare the Sweet Potatoes
Peel the sweet potatoes and cut them into cubes, about 1/2 to 3/4 inch in size. This will help them cook evenly and blend well with the other ingredients. -
Prepare the Baking Dish
Take a 9″ x 13″ x 2″ Pyrex baking dish and spray it generously with nonstick cooking spray. This will prevent the sweet potatoes from sticking and make cleanup much easier. -
Combine the Potatoes and Pineapple
Add the cubed sweet potatoes into the prepared dish, followed by the pineapple juice (from the crushed pineapple). Toss everything gently to coat the potatoes evenly. -
Roast the Potatoes
Cover the dish loosely with aluminum foil and bake in the preheated oven for 45 minutes. Halfway through the baking time, turn the sweet potatoes over to ensure they cook evenly. -
Mash the Potatoes
After baking, remove the dish from the oven and mash the sweet potatoes with butter, sugar, and honey until fairly smooth. You want a nice, creamy texture, but a few chunks can remain for added texture. -
Add the Pineapple
Stir in the crushed pineapple, mixing it well with the mashed potatoes. This adds a touch of tropical sweetness that balances the richness of the potatoes. -
Chill the Dish
Return the mashed mixture to the Pyrex dish, cover it tightly, and refrigerate for up to three days. This step allows the flavors to meld and makes it easy to prepare in advance. -
Bake and Serve
When you’re ready to serve, preheat your oven again to 350°F. Add ground cloves to the mashed sweet potatoes, mixing thoroughly, and bake the dish uncovered for about 30 minutes. This final step allows the flavors to come together while heating the dish through. -
Finish with Coconut Flakes
After the sweet potatoes have baked, remove the dish from the oven and sprinkle the top with unsweetened flaked coconut. Return the dish to the oven for another 5-10 minutes until the coconut is golden brown and fragrant.
Serve these Twice-Baked Sweet Potatoes as a flavorful side dish for any occasion. They pair wonderfully with roasted meats, grilled fish, or even as part of a holiday spread. Whether you’re serving them for a casual neighborhood get-together or a special dinner, Sal’s recipe will be sure to impress with its tropical flair and balanced sweetness. Enjoy!
