Keep it Simple Pineapple Sweet Potatoes An easy and healthy side dish. Side Keep it Simple Pineapple Sweet Potatoes Keep it Simple Pineapple Sweet Potatoes thumbnail Preparation Time: 15 minutes Total time: 1 hours 4 Servings Ingredients: 1 pound sweet potatoes, 2 cups frozen DOLE® Tropical Gold® Pineapple Chunks, 2 tablespoons plus 2 teaspoons olive oil, divided, 1/2 teaspoon dried basil leaves, divided, 1/2 teaspoon dried oregano leaves, divided, 1-1/2 teaspoons dried parsley, 1/4 teaspoon plus 1/8 teaspoon onion salt, divided, 1/8 teaspoon ground black pepper, 1 clove garlic, chopped, 1 pkg. (5 to 6 oz.) baby spinach leaves, salt, to taste, Instructions: Step 1: Preheat oven to 400°F.   Coat baking sheet with cooking spray. Step 2: Peel potatoes; cut into 1- to 1-1/2 inch pieces; place in bowl of cold water. Step 3: Combine 2 tablespoons oil, 1/4 teaspoon onion salt, 1/8 teaspoon pepper, 1/4 teaspoon basil, 1/4 teaspoon oregano, parsley,  and pineapple into gallon-size food-storage bag.  Drain potatoes; place in bag and close securely.  Vigorously shake bag to coat potatoes and pineapple.  Spread evenly on prepared baking sheet. Step 4: Bake 40 minutes or until golden brown. Remove potatoes and pineapple and place on large serving platter Step 5: Heat remaining 2 teaspoons olive oil in large pan. Cook garlic until tender.  Add remaining 1/8 teaspoon onion salt, ¼ teaspoon basil, and ¼ teaspoon oregano.  Add spinach; cook and stir 3 minutes or until spinach is wilted. Spoon over potatoes and mix gently.  Season to taste.

Keep it Simple Pineapple Sweet Potatoes

Prep Time 15 minutes
Total Time 1 hours
Difficulty 1.0 Easy
Calories Per Servings 0 Calories
Servings 4
Nutrition facts

About

An easy and healthy side dish.

Ingredients 11

Ingredients

1 pound sweet potatoes
2 cups frozen DOLE® Tropical Gold® Pineapple Chunks
2 tablespoons plus 2 teaspoons olive oil, divided
1/2 teaspoon dried basil leaves, divided
1/2 teaspoon dried oregano leaves, divided
1-1/2 teaspoons dried parsley
1/4 teaspoon plus 1/8 teaspoon onion salt, divided
1/8 teaspoon ground black pepper
1 clove garlic, chopped
1 pkg. (5 to 6 oz.) baby spinach leaves
  salt, to taste

Steps

STEP1

Direction

Preheat oven to 400°F.   Coat baking sheet with cooking spray.

STEP2
Ingredients

1 pound sweet potatoes

Direction

Peel potatoes; cut into 1- to 1-1/2 inch pieces; place in bowl of cold water.

STEP3
Ingredients

2 cups frozen DOLE® Tropical Gold® Pineapple Chunks
2 tablespoons olive oil
1/4 teaspoon dried basil leaves
1/4 teaspoon dried oregano leaves
1-1/2 teaspoons dried parsley
1/4 teaspoon onion salt
1/8 teaspoon ground black pepper

Direction

Combine 2 tablespoons oil, 1/4 teaspoon onion salt, 1/8 teaspoon pepper, 1/4 teaspoon basil, 1/4 teaspoon oregano, parsley,  and pineapple into gallon-size food-storage bag.  Drain potatoes; place in bag and close securely.  Vigorously shake bag to coat potatoes and pineapple.  Spread evenly on prepared baking sheet.

STEP4

Direction

Bake 40 minutes or until golden brown. Remove potatoes and pineapple and place on large serving platter

STEP5
Ingredients

2 teaspoons olive oil, divided
1/4 teaspoon dried basil leaves
1/4 teaspoon dried oregano leaves
1/8 teaspoon onion salt
1 clove garlic, chopped
1 pkg. (5 to 6 oz.) baby spinach
Salt to taste

Direction

Heat remaining 2 teaspoons olive oil in large pan. Cook garlic until tender.  Add remaining 1/8 teaspoon onion salt, ¼ teaspoon basil, and ¼ teaspoon oregano.  Add spinach; cook and stir 3 minutes or until spinach is wilted. Spoon over potatoes and mix gently.  Season to taste.

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