roasted sweet potatoes & pineapple

I have been receiving EveryDay Food (a Martha Stewart Magazine) for a few months now; previous was Rachael Ray but I got tired of it.  It was a free subscription (yah!) and I have been enjoying these little books.  They’ve got some great inspiration for dinner.  Tonight I made a yummy ‘on the side’ dish.  A quick look into my menu planning and you will see many a nights are different side dishes put together, it’s how I roll.  Tonight was no exception.  I am also an avid lover of sweet potatoes and knew instantly I would like this!  I hope you give it a try and enjoy it as much as I did, both in flavor and in ease!

the food magazine.  foooood.  

gotta love just a few things needed

it said to toss it all together in the pan, however everything lands everywhere but the pan for me.  i opted for a bowl.

ready to go in the oven.  roasted veggies are so yummy!

Here are the instructions:

Preheat oven to 450.  On a rimmed baking sheet, toss together 2 sweet potatoes, peeled and cut into 1-inch pieces, 1 medium pineapple, peeled, cored, and cut into 1-inch pieces, 2 tablespoons vegetable oil, and 1/4 teaspoon cayenne pepper.  Season with coarse salt.  Roast until sweet potatoes and pineapple are tender and golden, 30 to 35 minutes, stirring every 10 minutes.  (Serves 4)

note: though it called for fresh pineapple, it’s a lot of work to cut one up and I was in no way shape or form for doing that, therefore I used canned pineapple and it tasted great.  next time, I might use two cans.

the finished product

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3 thoughts on “roasted sweet potatoes & pineapple

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