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Roasted Sweet Potatoes, Onions and Pineapple with RumSweet potatoes are just as good in summer as they are for Thanksgiving.  Maybe they’re even better in the summer.  You can put this mixture on the grill, wrapped in foil.  This works as a perfect bed for Jerked Chicken.  All the flavors play off of each other…perfect cacophony of flavor.  These sweet potatoes are delicious as is, but I love to use them for a “bed” for chicken or pork.  I particularly like these as a bed for What a Jerk Chicken!  Some of the jerk seasoning gets on the potatoes and it’s just soooooo good.  Those spices lend themselves very well to balance the sweetness of the sweet potatoes.  The pineapple chunks have a nice little bit of acid, that balances that sweet/sour aspect of this dish.

Roasted Sweet Potatoes, Onions and Pineapple with RumYou just toss all the ingredients into the pan, toss to coat with the oil and then pour the rum around the edge, not over the potatoes.  Into the oven, pour yourself a glass of wine and relax for about a half hour.  I find that the potatoes aren’t always as browned as I would like them to be.  That’s what the broiler is for.  Roasted Sweet Potatoes, Onions and Pineapple with RumI slide the pan under the broiler for a few minutes until the potatoes develop some color.  Serve immediately.  This is a very flexible recipe.  At times, I add citrus zest (lime or orange).  I’ve tried this with numerous flavor additions; I’ve added some Cajun seasoning or Old Bay™ Seasoning.  I’ve added bacon and apples in the fall.  There are many possible options.  Probably some I haven’t even thought of.  It happens.

Roasted Sweet Potatoes, Onions and Pineapple with Rum

  • Servings: 4-6
  • Difficulty: Easy
  • Print

  • 4 medium-sized sweet potatoes, peeled and cut crosswise into 1/2-inch slices
  • 1 large onion, cut into wedges from top to bottom
  • 1 cup pineapple chunks (about 1-inch pieces)
  • 1 teaspoon kosher salt
  • 2 tablespoons olive oil
  • 1/3 cup white or dark rum

Preheat the oven to 400°F.

Place the ingredients, except the rum, into a 12 to 14-inch skillet of oven-proof pan.  Toss until nicely coated with the oil.  Carefully pour the rum along the edge, not over the potatoes.  Place in the pan in the oven and roast for 30-40 minutes, or until the tip of knife easily pierces the sweet potatoes.

NOTE:  I place chicken or pork tenderloins on top of the veggies and bake them all together.  It makes for a one-dish-dinner and the added flavors are a nice touch.

Roasted Sweet Potatoes, Onions and Pineapple with Rum Recipe©Marcia Lahens 2018.  All rights reserved.