Serves 12–15


  • 8 medium sweet potatoes
  • 2 tablespoons oil
  • ½ cup plus 2 tablespoons brown sugar
  • 1 packet vanilla sugar (approx 1 tbsp.)
  • 12–15 pineapple rings
  • 1 tsp. cinnamon


Preheat the oven to 350˚F / 180˚C.

Boil or bake the sweet potatoes until they are soft. Mash them with the oil, ½ cup sugar, and vanilla sugar. Lay out the pineapple rings on a baking tray lined with baking paper. Scoop the sweet potato mixture with an ice cream scooper and place each scoop on top of a pineapple ring. Mix the 2 t. brown sugar with the cinnamon and sprinkle it on top of each scoop. Bake, uncovered, for 45 minutes or until the sweet potato mixture is slightly crispy on top.


For added garnish, 1 black raisin or 1 Craisin can be added on top of each scoop, as seen in the photo here.