See more
Mashed Sweet Potatoes with Pineapple

Mashed Sweet Potatoes with Pineapple

Cooking Light NOVEMBER 2000

  • Yield: 9 servings (serving size: 3/4 cup)


  • 3 large sweet potatoes (about 3 1/2 pounds)
  • 1 cup shredded carrot
  • 1 cup fresh orange juice (about 2 oranges)
  • 1/8 teaspoon ground ginger
  • 2 tablespoons butter or stick margarine
  • 1/2 teaspoon salt
  • 1 (15 1/4-ounce) can crushed pineapple in juice, drained


Preheat oven to 350°.

Place the sweet potatoes on a baking sheet. Bake at 350° for 1 hour and 25 minutes or until potatoes are tender. Cool slightly; peel.

Combine carrot, orange juice, and ginger in a small saucepan. Bring to a boil; reduce heat, and simmer for 15 minutes. Drain the carrot mixture in a colander over a bowl, reserving 3/4 cup cooking liquid. Combine potato and carrot mixture, and mash. Stir in 3/4 cup cooking liquid, butter, salt, and pineapple.

Nutritional Information

Amount per serving
  • Calories: 219
  • Calories from fat: 13%
  • Fat: 3.1g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.2g
  • Protein: 3.1g
  • Carbohydrate: 45.9g
  • Fiber: 5.5g
  • Cholesterol: 7mg
  • Iron: 1.2mg
  • Sodium: 182mg
  • Calcium: 47mg

Go to Full Version of

Mashed Sweet Potatoes with Pineapple Recipe