I usually just serve sweet potatoes plain, mashed with a little salt but wanted something a little fancier for Thanksgiving. So I went searching on the internet for something nice but not fat and sugar laden. Well that was almost impossible. I found a few with onions which sounded like they'd taste really nice but I wanted a sweeter dish. So I came up with this recipe scaled down from one I already had.
Sweet Potato Casserole
4 large sweet potatoes, cooked and sliced
1 large can crushed or tidbits or chunks unsweetened pineapple, lightly drained
1/2 chopped pecans
2 tablespoons brown sugar or sweetener of choice
Layer half sweet potatoes, pineapple and 1 tablespoon brown sugar in Pam sprayed casserole. Sprinkle lightly with cinnamon and nutmeg. Repeat layer. Top with the chopped pecans bake at 350 degrees for 25-30 minutes until bubbling.
The original recipe called for 1/2 cup brown sugar, 1/4 cup butter, 2 sliced bananas and about a cup of macadamia nuts. I can't for the life of me figure out why sweet potatoes need so much sugar. They are so sweet to begin with. I left out the bananas as they didn't go along with the dinner.