Ahhhh, that sweet, sweet summertime! Loaded with good times and relaxation, what better time than now to add a little bit of that sweetness to your dinnertime menu?! Summer Sweet Potato Bake can hook you up, that’s for sure! Get a rush of sugary serotonin as you bite into the sweet, tangy pineapple mixed with the creamy, tender sweet potatoes. There’s butter and marshmallows and all-around good times! Cheers to the warm weather and sweet treats turned side dishes like Summer Sweet Potato Bake!

image 16626


  • 6 medium sweet potatoes
  • 1/2 cup butter, cubed
  • 3/4 cup sugar
  • 1 (20-ounce) can crushed pineapple, drained
  • 2 large eggs, beaten
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 15 large marshmallows
image 16627


Step 1 –Place the sweet potatoes in a large kettle and cover with water.

Step 2 –Bring the sweet potatoes to a boil and cook until they can easily be pierced with a knife, about 30-45 minutes.

Step 3 –Drain the water from the sweet potatoes and cool them slightly.

Step 4 –Preheat the oven to 350 degrees F.

Step 5 –Grease a 2-quart baking dish.

Step 6 –Peel the potatoes and place in a large bowl with the butter and the sugar.

Step 7 –Mash the potatoes, the pineapple, the eggs, the vanilla, the nutmeg, and the salt together.

Step 8 –Stir the potato mixture to combine.

Step 9 –Spoon the potato mixture into the prepared baking dish and top with the marshmallows.

Step 10 –Bake the potato mixture, uncovered, until a knife inserted in the center comes out clean, 40-45 minutes.

Step 11 –Serve.

Also Read:  Morning Quesadillas