I am not really sure what inspired me to mix sweet potatoes and pineapple together, but boy am I glad I did. When I was in college I would make a big batches of roasted veggies at the beginning of the week and then I would eat them as a snack or with some sort of protein for dinner throughout the rest of the week. It was a delicious and healthy way to keep me on track and made me far less likely to reach for junk food when I was hungry.
Usually my roasted veggies include a mix of sweet potatoes, bell pepper, carrots, onion, and whatever else was in my fridge that I could throw in.
This weekend all I had was two lonely sweet potatoes and one very ripe pineapple that was SCREAMING at me to eat it. I love grilled pineapple (especially on a burger -yum!) so I thought, “What the heck!?” and chopped it up to roast with my sweet potato. I also added a shallot as a contrast to the sweetness from the sweet potato and pineapple.
As this was cooking in the oven, the smell that filled my apartment reminded me so much of home. On Jewish holidays my mom makes a delicious noodle kugel with pineapple, so the smell of roasted pineapple this weekend sent me right back to my parents’ kitchen.
Don’t you love when throw-together dishes end up tasting great? I had to exercise some serious self-control so I didn’t eat the whole batch by myself.
I think this would be delicious served with poultry or fish and the pineapple makes it a perfect dish for summer!
- 2 cups sweet potato, cut into 1.5 inch cubes
- 2 cups pineapple, cut into 1.5 inch cubes
- 1 shallot, minced
- 1 Tablespooon olive oil
- 2 teaspoons honey (or maple syrup)
- Salt and Pepper
- Preheat oven to 400 degrees F.
- Place the sweet potato, pineapple, and shallot in a large bowl. In a small bowl, whisk together the olive oil, honey. ½ teaspoon salt and ¼ teaspoon pepper. Pour the olive oil mixture onto the sweet potatoes and pineapple. Mix well until the olive oil thoroughly coats the ingredients in the large bowl.
- Roast in the oven for 25 minutes, then stir the mixture. Roast again for an additional 25 minutes or until desired brownness. Season with salt and pepper to taste. Serve warm.