Pineapple Sweet Potato Casserole Marshmallow Recipe

My First Pineapple Surprise

I first made this dish for a church potluck. I was so nervous. I worried the pineapple was a strange idea.

But people loved it! They asked for the recipe all night. I still laugh at that. Sometimes the weirdest mixes are the best.

Why This Mash-Up Works

The sweet potato is earthy and warm. The pineapple adds a bright, sunny zip. They balance each other perfectly.

This matters because food should make you feel good. It is not just fuel. It is a cozy hug from the inside.

Do you have a favorite food pair that seems odd? Tell me about it! I love hearing your kitchen stories.

Let’s Get Cooking

Boil those sweet potatoes until they are soft. Be patient. Let them cool just enough to handle.

Peel them and mash with the butter and sugar. Now, stir in your drained pineapple and everything else. Doesn’t that smell amazing? It’s like a tropical vacation in a bowl.

The Magic Topping

Now for the fun part. Place those big marshmallows on top. They will get all golden and puffy in the oven.

Fun fact: Marshmallows for food started in ancient Egypt! They were made from a plant. Today’s version is much sweeter.

Do you like your marshmallows just toasted or fully melted? I can never decide. Both are so good.

A Dish That Brings Joy

This casserole is special. It is not for every Tuesday. It is for Sunday dinners and holiday tables.

This matters because sharing food connects us. It makes memories. The smell alone can bring back happy times.

Will you make this for a special day soon? Tell me who you would share it with. I would love to know.

Ingredients:

Ingredient	Amount	Notes
Sweet potatoes	6 medium
DOLE Crushed Pineapple	1 can (20 ounces)	Drained
Butter	1/2 cup	Cubed
Sugar	3/4 cup
Eggs	2	Beaten
Vanilla extract	1 teaspoon
Ground nutmeg	1/2 teaspoon
Salt	1/2 teaspoon
Large marshmallows	15

My Sweet & Sunny Pineapple Casserole

Hello, my dear! Pull up a chair. Let’s talk about sweet potatoes. They are such cozy, humble things. But we can make them shine. This recipe is like a sunny day in a dish. It mixes sweet potatoes with juicy pineapple. The marshmallows get all toasty on top. Doesn’t that sound amazing? My grandkids go wild for it. I still laugh at that. They call it “Grandma’s sunset casserole.” The orange and gold colors do look like a sunset. It’s perfect for a family supper. Let me show you how simple it is.

Step 1: First, we cook our sweet potatoes. Put them in a big pot. Cover them completely with cool water. Now, turn the heat on. Let the water come to a nice, gentle boil. It will take about half an hour. You’ll know they’re done when a knife slides in easily. (A hard-learned tip: Don’t let the boil get too wild! A gentle bubble keeps the skins from splitting too much.) Drain the hot water. Let the potatoes cool just until you can handle them. The steam will smell so earthy and good.

Step 2: Time to peel them. The skins should slip right off. Pop the soft orange insides into a big bowl. Add your butter cubes and sugar. Now, mash it all together. I like to use my old potato masher. It makes my arm tired, but it’s worth it. Next, stir in the drained pineapple, beaten eggs, vanilla, nutmeg, and salt. Mix it until it’s all sunny and smooth. What does nutmeg smell like to you? Share below! To me, it smells like the holidays.

Step 3: Grease your baking dish well. Spoon your beautiful mixture into it. Spread it out evenly. Now for the fun part! Place the big marshmallows all over the top. You can line them up or scatter them. I like a little pattern. It bakes in a 350° oven for about 40 minutes. Your kitchen will smell incredible. The casserole is done when a knife poked in the center comes out clean. The marshmallows will be golden and puffy. Let it sit for just a minute before serving. Be careful, it’s hot!

Cook Time: 40-45 minutes
Total Time: About 1 hour 30 minutes
Yield: 8 servings
Category: Side Dish, Holiday

Three Fun Twists to Try

This recipe is like a good friend. It’s happy to change its clothes! Here are three ways to play with it. Use crushed pecans for a crunchy topping. Sprinkle them right over the marshmallows. Try a dash of cinnamon instead of nutmeg. It gives a warmer, different kind of spice. Swap in maple syrup for half the sugar. It adds a deep, woodsy sweetness. Which one would you try first? Comment below!

How to Serve Your Sunshine

This casserole loves company. It’s wonderful next to baked ham or a simple roast chicken. For a pretty plate, add some green. A little side of steamed green beans is perfect. You could even sprinkle fresh parsley on top. For drinks, I think of contrast. A cold glass of milk is my favorite. It cools down each sweet bite. For the grown-ups, a slightly sweet white wine pairs nicely. Which would you choose tonight?

Keeping Your Casserole Cozy

Let’s talk about storing this sweet treat. First, let it cool completely. Cover the dish tightly with foil. It will be happy in your fridge for three days.

You can freeze it for later, too. Skip the marshmallows for now. Spoon the potato mix into a freezer-safe dish. Thaw it in the fridge overnight before baking.

Reheating is simple. Warm single servings in the microwave. For the whole dish, bake at 350° until hot. I once reheated it too fast and the marshmallows wept! Slow and steady wins.

Batch cooking saves busy nights. Make two and freeze one. This matters because a ready-made meal feels like a hug. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Hiccups

Is your casserole too runny? The pineapple might be too wet. Drain it very well in a strainer. Press it with a spoon to remove extra juice.

Are the marshmallows browning too fast? Tent the dish with foil. Do this halfway through baking. I remember when mine turned into little black hats! This matters because it keeps every bite sweet, not bitter.

Is the center not cooking? Your dish might be too deep. Use a wide, shallow dish for even heat. This matters for a perfect, creamy texture. Which of these problems have you run into before?

Your Questions, My Answers

Q: Is this gluten-free? A: Yes, all these ingredients are naturally gluten-free.

Q: Can I make it ahead? A: Absolutely. Assemble it, cover, and refrigerate. Add marshmallows just before baking.

Q: Any sugar swaps? A: Try brown sugar or maple syrup. The flavor will be richer and deeper.

Q: Can I double the recipe? A: For sure. Use a 9×13 inch pan. You may need more baking time.

Q: Any optional tips? A: A sprinkle of cinnamon on top is lovely. *Fun fact: Sweet potatoes are roots, not potatoes!* Which tip will you try first?

From My Kitchen to Yours

I hope this recipe brings warmth to your table. It is a favorite at my family gatherings. The mix of pineapple and sweet potato is pure joy.

I would love to see your creation. Sharing food stories connects us all. Have you tried this recipe? Tag us on Pinterest! Use @ChloesCozyKitchen so I can find you.

Happy cooking!
—Chloe Hartwell.