This Baked Sweet Potatoes and Pineapple side is probably one of my new favorite sides.
This is a great dish for those trying to eat a bit healthier. Which I am… I’m writing this while eating a Lime Coconut Cupcake. So I obviously have some work to do! Last night Scott let me in on the reason why we’re having such a hard time lately… I keep baking sweet treats. And then eating them. I have to eat this cupcake… cause if I don’t it will go to waste, right?
I’ve definitely let things slide since training so hard last summer. So it’s time to really focus. Don’t worry, I’m not being cliche because of the new year… although I do love the whole clean slate thing. But if not now, when? So let’s get to it!
One of my favorite dishes to pair this side with is this Spicy Jerk Chicken! Whisk me away to the Caribbean please…
This dish is awesome because it has no added sugar, but because of the juices in the pineapple (um, yum) its still a little sweet which is perfect for satisfying a little sweet tooth!
Both Sweet potatoes and pineapple are loaded with vitamins.. So you can feel good about eating this dish!
- 1 large or 2 medium sweet potatoes
- ¼ cup sliced sweet onion
- 1 cup diced pineapple
- ¼ cup balsamic vinegar
- ¼ cup olive oil
- 1 tsp black pepper
- 1 tsp minced garlic
- 1 tsp rosemary
- Peel and dice sweet potatoes, onion and pineapple, mix and place in an oven safe dish.
- Drizzle olive oil and balsamic vinegar over medley. Sprinkle with rosemary, black pepper and garlic.
- Roast at 425 degrees for about 40 minutes or until potatoes start to brown. The time is different with each oven, check your potatoes every 15 minutes or so. Turn occasionally.
More delicious side dishes to try:
