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A fun and unique take on a classic, this sweet potato casserole with pineapple is filled with canned yams, crushed pineapple, pecans, marshmallows, and of course, brown sugar. It’s decadent and delicious!
One of the best parts about holiday get-togethers is the food, don’t you agree? There are some dishes that you only see at these types of parties, and it’s one of the reasons why I look forward to occasions like Thanksgiving and Christmas.
A dish that immediately comes to mind is sweet potato casserole. I’ve been thinking about how to update my classic sweet potato casserole for a while now, and I came up with a scrumptious new version. Introducing: my sweet potato casserole with pineapple! The added sweetness from the crushed pineapple means that you can serve it up at any type of holiday party and it will be a hit — trust me on this one!
Here’s what I’m going to teach you in this post:
- All of the ingredients you’ll need to prepare my pineapple sweet potato casserole, plus step-by-step instructions on how to make it
- Tips, tricks, and answers to the most frequently asked questions on how to make sweet potato and pineapple casserole at home
- How easy it is to create a casserole with canned yams and pineapple for a fun and unique holiday side dish
Sweet potato pineapple marshmallow casserole is as indulgent as it sounds! The canned yams paired with brown sugar and pineapple will simply melt in your mouth. It’s the ultimate crowd pleaser!
How to Make Sweet Potato Casserole with Pineapple
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Preheat your oven to 350 degrees F. As it heats, prepare a 1-quart baking dish by spraying it with cooking spray, and set it aside while you prepare your easy sweet potato casserole with pineapple and pecans.
STEP TWO: Be careful to drain the canned yams before you begin. Then, place them in a large mixing bowl to mash with a potato masher. You can also use a wooden spoon if you don’t have one. Add in your melted butter, brown sugar, egg, cinnamon, and salt and mix together thoroughly. Now, add your crushed pineapple.
STEP THREE: Spread the mixture evenly in the baking dish. Bake your pineapple sweet potato casserole uncovered for 30-minutes.
STEP FOUR: Take the dish out of the oven and add your marshmallows and chopped pecans on top. To get the crispy and golden topping you’re after, broil the casserole for 1 to 2 minutes, or until the marshmallows are browned to your liking. Enjoy!
How Do You Make Sweet Potato Casserole Not Runny?
I have definitely found myself with a runny casserole in the past, and it was usually due to leaving out the egg. You may feel strange adding an egg to this dish, but believe me, you do not want to skip it!
The egg acts as a binder for your sweet potato casserole with pineapple and pecans, and without it, you could end up with a runny mess.
Are Yams and Sweet Potatoes the Same Thing?
While you’ll often see sweet potatoes and yams used interchangeably, there is a difference between the two!
Sweet potatoes are a root vegetable and, well, they look similar to regular potatoes and also feature the same texture. They are usually orange or purple in color.
Yams are actually a lot rarer than sweet potatoes and quite difficult to find in the US. They feature a white interior.
Now, I don’t want to confuse you, but this recipe calls for canned yams — which are actually canned sweet potatoes. You want to opt for the vegetable that’s orange on the inside!
How Do You Know When Sweet Potato Casserole is Done?
After you’ve cooked your sweet potato casserole with pineapple once for about 30 minutes, you need to take it out of the oven so that you can add your marshmallow and pecan topping.
Turn on your oven’s broiler and let it heat for a few minutes. Pop the casserole back in the oven, and keep an eye on it as it cooks. When the marshmallows turn a light golden brown color, you know you’re good to go.
Do You Peel Sweet Potatoes?
If you opt to use fresh sweet potatoes for this sweet potato and pineapple casserole recipe instead of canned yams (which you totally can, by the way! I have instructions over on my classic sweet potato casserole recipe), you should wash and peel them.
You aren’t required to peel sweet potatoes for every dish you use them in. For example, roasted or air-fried sweet potatoes are delicious with the skin on!
Other Sweet Potato Recipes You’ll Love:
- Air Fryer Sweet Potato Fries
- Chili Lime Sweet Potato Buddha Bowl
- Crispy Baked Sweet Potato Black Bean Tacos
- 1 (40 ounce) can cooked yams, drained
- ¼ cup unsalted butter, melted
- ¼ cup brown sugar
- 1 egg, beaten
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup crushed pineapple, drained
- 8 ounces large marshmallows, cut in half
- ¼ cup chopped pecans
- Preheat the oven to 350 degrees F. Spray a 1-quart baking dish with cooking spray and set aside.
- Drain the canned yams, transfer them to a large mixing bowl, and mash them with a potato masher or the back of a wooden spoon. Add the melted butter, brown sugar, egg, cinnamon, and salt, mixing well. Fold in the crushed pineapple.
- Spread the mash evenly in the prepared baking dish. Bake uncovered for 30 minutes. Remove the dish from the oven and top with the marshmallows and chopped pecans.
- Turn on the oven broiler and return the dish to the upper middle rack. Broil for 1 to 2 minutes, or until marshmallows are lightly browned.
Amount Per Serving: Calories: 312Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 51mgSodium: 136mgCarbohydrates: 52gFiber: 2gSugar: 35gProtein: 3g
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.