Thanksgiving Candied Sweet Potatoes and Pineapple

Who in the world doesn’t like candied sweet potatoes on Thanksgiving?  And why not they are sooo sweet!  BUT then I thought this could get even sweeter so I partnered it with some sweet pineapple and BAM!  They were so full of sweet goodness OMG I cannot tell you how addictive these are!  I’ve made them twice already and the recipe was intended for Thanksgiving LOL!  Oh well this will be a staple around the house any time if the year, that’s for certain!

Prepin for some good love!
YES is all I have to say!
Just speechless!

THANKSGIVING CANDIED SWEET POTATOES AND PINEAPPLE – NO SUGAR ADDED

INGREDIENTS:

4 large sweet potatoes, peeled and sliced into ½ inch round medallions
2 cans sliced pineapple (drained – reserve 1/2 cup)
1/2 cup pineapple juice drained from the can
¾ cup heavy whipping cream
1 stick of unsalted butter
1 cup brown sugar, light or dark
1 tbsp. vanilla extract
1 ½ tbsp. dark corn syrup
2 tbsp. ground cinnamon
½ tbsp. ground nutmeg
Corn starch mixture (2 tbsp. + 4 tbsp. water mixed together)

Ready, Set Go:

1. Preheat oven to 400
2. Add layer of sweet potato slices to baking dish, then layer pineapple slices on top, continue to layer until all sweet potatoes and pineapples are used and set aside
3. In a medium sauce pan, make your sweet mixture by melting butter over medium heat uncovered, add in heavy whipping cream, brown sugar, vanilla extract, dark corn syrup, ground cinnamon, and ground nutmeg, and pineapple juice, allow to cook 3-5 minutes or until slightly boiling, add corn starch mixture and whisk together and continue cooking an additional 3-5 minutes or until thickened.
4. Pour sweet mixture all over sweet potatoes and pineapple (and in between layers), cover with foil and allow to cook 1 hour, carefully remove foil, spoon some of the liquid over the top and allow to cook an additional 15-20 minutes uncovered, carefully remove from oven, spoon more liquid over the top and enjoyUtokia ~
   Sizzle Sizzle Baby