These Hawaiian Stuffed Sweet Potatoes are on track to be your new favorite side dish to eat alongside grilled BBQ chicken!
I’m so excited to share these Hawaiian Stuffed Sweet Potatoes with you!
This weekend I had the opportunity to go to my first culinary conference and it was the most amazing experience of my life. I got to speak with photographers, stylists, writers, bloggers, and brands about their careers and I left feeling so inspired. When I first started my blog, I had a specific vision in mind, but I had no idea that I could make it into a career. Along the way, I started sharing whatever recipes I wanted and let that vision fall by the wayside. Today, I wanted to share with you that I’m getting that train back on track and I am SO excited about the direction this blog is going to take.
To you, it probably won’t seem like much has changed. The recipes will still be very true to me and my style, but the inspiration will change. My tagline from day one has always been “Classic Recipes with a Modern Twist”. But, what exactly does that mean? Before today, nothing really. Now, it means that all of the recipes I share will be a modern take on a specific classic recipe. Whether it’s a family favorite or something from a vintage cookbook, each and every post will be inspired by a certain old school recipe. It could be something as simple as a classic Brioche loaf or as odd as Canadian Bacon-Pineapple Ruffles, which is what inspired today’s recipe.
I have a cookbook of my grandmother’s called The Complete Everyday Cookbook, which I couldn’t even find on Amazon if that tells you anything. While flipping through the section on pork, I came across this recipe for Canadian Bacon-Pineapple Ruffles. It’s basically a casserole-type dish with canned sweet potatoes, canned pineapple, and Canadian bacon. I thought the premise of this sounded good, but obviously, I would want to use fresh ingredients. I decided to turn that into the Hawaiian Stuffed Sweet Potatoes you see here. Verdict: I absolutely LOVE these. We had them as a side with BBQ chicken, but you could easily eat them as a hearty lunch as well. As far as the new direction of the blog goes, if you have any suggestions for vintage cookbooks or recipes that you would like to see modernized, leave me a comment below!
- 2 medium sweet potatoes
- olive oil
- sea salt
- ½ cup fresh pineapple, small diced
- 2 tbsp brown sugar
- ⅛ tsp cinnamon
- salt and pepper, to taste
- ½ cup Monterey Jack cheese
- 2 slices Canadian bacon, sliced thinly and browned, for topping
- Parsley for garnish (optional)
- Preheat oven to 400 degrees F
- Pierce your potatoes a few times with a fork and place on a foil-lined baking sheet. Rub potatoes with olive oil and sprinkle with sea salt.
- Bake 45-60 minutes until tender.
- When your potatoes are done baking, allow to cool slightly and slice vertically. Scoop out the inside of the sweet potatoes and transfer to a medium bowl.
- To the sweet potatoes, stir in pineapple, brown sugar, cinnamon and salt and pepper to taste.
- Spoon the sweet potato mix back into the skins and top with cheese and Canadian bacon. Bake until cheese is melted - an additional 5-10 minutes.
- Finish with a sprinkle of parsley and serve warm with a squeeze of BBQ sauce, if desired!