Upside-Down Pineapple Sweet Potatoes
- Mitch Mandell
Too good to serve only on Thanksgiving, these mashed sweet potatoes have starred in all our family gatherings since my godmother’s mother first served them in 1958. Once unmolded, the dish keeps and reheats well, making it a good contribution to casserole suppers.
Makes 8 servings
Ingredients
- 2 1/2 pounds orange-fleshed sweet potatoes
- 4 tablespoons (1/2 stick) unsalted butter
- 1/2 cup lightly packed brown sugar
- 7 slices canned pineapple, drained and dried
- 2 large eggs, beaten
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- Salt and freshly ground black pepper
Directions
- Preheat the oven to 350°F. Coat a 9" round cake pan with cooking spray and set aside.
- Rub each sweet potato with a few drops of oil or cooking spray. Place the potatoes on the oven rack and bake until they are soft when squeezed, 40 to 60 minutes. Remove the sweet potatoes and set aside until they are cool enough to handle.
- Meanwhile, in a small saucepan over medium heat, melt the butter with the brown sugar. Pour the mixture into the prepared pan, tilting to coat the bottom evenly. Arrange six pineapple slices in a ring around the edge and one in the center of the pan.
- Peel the potatoes and place the flesh in a mixing bowl. Mash roughly with a fork. Add the eggs, cinnamon, and baking powder. Whisk until well blended. Season to taste with salt and pepper. Spoon the mixture into the baking pan, spreading it evenly over the pineapple and smoothing the top. Tap the pan sharply on the countertop to knock out air bubbles.
- Bake until the top looks dry and feels springy to the touch, 40 minutes. A knife inserted in the center should come out clean. Cool in the pan on a rack for 10 minutes. Run a knife around the side of the pan. Invert a serving plate over the pan and, holding the pan and the plate firmly with oven mitts, flip the mixture, pineapple side up, onto the plate. Remove the pan. Serve warm.
Copyright© 2008 Dana Jacobi, The Essential Best Foods Cookbook