Pineapple Sweet Potato Cups

Pineapple Sweet Potato Cups offer a delightful twist on traditional sweet potato dishes. With a blend of flavors that includes the sweetness of marshmallows and the tropical touch of pineapple, these cinnamon spiced potatoes are an impressive dish, perfect for holiday gatherings.

Prep Time15

Cook Time20

Total Time35

Course: Side Dish

Cuisine: American

Keyword: Pineapple sweet potato cups

Servings: servings

Calories: 171kcal

Author: Jessica & Nellie

Ingredients

15 oz cut sweet potatoes drained
1 egg
¼ cup milk
¼ cup brown sugar divided
1 tsp salt
½ tsp cinnamon
2 cups mini marshmallows
20 oz can sliced pineapple
¼ cup chopped pecans
2 TBSP butter melted

Instructions

Prep: Preheat the oven to 350°F. Line 10 muffin cups with foil baking cups, set the pan aside.
Assemble cups: In a small mixing bowl, mash sweet potatoes. Stir in egg and milk.
Measure out the brown sugar, reserve 2 TBSP of it before adding the rest to the sweet potatoes, along with the salt, and cinnamon. Whisk the mixture until it's light and fluffy.
In a separate bowl, combine the 2 TBSP brown sugar with the chopped pecans and melted butter. Stir together & then set the bowl aside.
Grab the foil lined muffin pan and add 10 mini marshmallows into each cup. Divide the sweet potato mixture between the 10 cups as well.
Top each cup with a pineapple ring and 4-5 additional mini marshmallows. Then divide the pecan mixture between the 10 cups to finish them off.
Bake: Place the muffin pan in the preheated oven and bake for 20 minutes. Serve this dish in the cups or let them cool slightly and scoop the mixture out. Serve and enjoy!

Notes

Leftover sweet potato cups should be stored in and airtight contain, in the refrigerator, and they will last up to 3-5 days.

Nutrition