This Sweet Potato Casserole (Cazuela de Batatas) is a delicious dish of sweet potato slices flavored in pineapple juice, topped with pineapple slices, cinnamon, and maraschino cherries.
Baked to golden pineapple perfection, this casserole transforms humble sweet potatoes into a decadent, irresistible side dish.
Just like Ensalada de Papas (Potato Salad), Ensalada de Coditos (Macaroni Salad), and Arroz con Gandules (Pigeon Peas and Rice), are side dishes we serve for Thanksgiving, so is this delicious sweet potato casserole.
Whether you’re celebrating a holiday feast or simply craving a comforting, soul-warming treat, this Sweet Potato Casserole is sure to become a cherished addition to your culinary repertoire.
If you’re looking for a rice salad side dish that is also fabulous for the holidays, check out our ensalada de arroz primavera, delicious, colorful, perfect for entertaining.
Ingredients
- Sweet Potatoes – Boil them first before making the casserole.
- Pineapple – Use slices or tidbit chunks.
- Butter – Adds such delicious flavor to this dish.
- Cinnamon – Cannot make this dish without it!
- Maraschino Cherries – use the cherries to decorate and the juice for flavor.
Butter Crumble Topping for Casserole (Optional)
- Brown Sugar
- All Purpose Flour
- Butter
*See my recipe card below for a complete list of the ingredients with measurements and instructions.*
Instructions
Step 1: Rinse the sweet potatoes under cool water. Add the potatoes to a medium size pot with enough water to cover and cook for about 30-35 minutes over medium high heat or until fork tender. (*Do not over cook potatoes or they will get too mushy.)
Step 2: Once the potatoes are cooked, remove from the pot and set aside to cool for a bit or add then to a bowl with iced water to speed the cooling process.
Step 3: Remove the skin off the potatoes and slice them into ½ inch slices.
Step 4: Melt the butter for a few seconds in the microwave or saucepan and spread it on the bottom of a casserole dish.
Step 5: Add one layer of the sweet potatoes to the casserole and sprinkle ground cinnamon on top.
Step 6: Add a second layer of sweet potatoes and sprinkle more ground cinnamon on top.
Step 7: Add the pineapple slices on top of the sweet potatoes and place the maraschino cherries in the center of the slices. Add the reserved pineapple juice from the can plus 4 tablespoons of the maraschino juice. Sprinkle more ground cinnamon on top and bake for 30-35 minutes.
Step 8: Once the casserole is done, the pineapple slices will be slightly golden and the sweet potatoes will be engulfed with even more delicious pineapple juices.
Butter Crumble Topping (OPTIONAL)
- In a small mixing bowl, combine butter, sugar and flour. Using your fingers, mix well to create a moist crumb.
- Sprinkle butter crumble on top of the sweet potatoes casserole.
- Top with maraschino cherries.
- Bake the casserole at 350° for 30-35 minutes.
Note: If making the butter crumble, do not add the maraschino cherries until after adding the crumble on top of the pineapple slices, then top with the cherries.
Recipe FAQs
You can prep this dish, up to two days in advance and refrigerate. When ready to bake, make the crumble, top with cherries and bake.
To make this recipe vegan, simply use vegan butter. Check out this post Vegan Sweet Potato Casserole from My Darling Vegan.
If you’re making the butter crumble, use almond flour instead of all purpose flour.
Cover the casserole with aluminum foil and consume within 5 days.
Other Delicious Sides
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📖 Recipe
Sweet Potato Casserole (Cazuela de Batatas)
Equipment
- casserole or deep baking dish
Ingredients
- 3 large sweet potatoes rinsed and boiled
- 20 ounces pineapple slices or chunks reserve the pineapple juice from the can
- 2 tablespoon butter melted
- cinnamon sprinkled
- 1 small jar maraschino cherries reserve the maraschino juice
Butter Crumble Topping (OPTIONAL)
- ½ cup brown sugar light or dark
- ½ cup all purpose flour
- 5 tablespoon butter
Instructions
- Rinse the sweet potatoes under cool water. Add the potatoes to a medium size pot with enough water to cover and cook for about 30-35 minutes over medium-high heat or until fork tender. Note: Do not overcook potatoes or they will get too mushy.
- Once the potatoes are cooked, remove from the pot and set aside to cool for a bit or add then to a bowl with iced water to speed the cooling process.
- Remove the skin off the potatoes and slice them into ½-inch slices.
- Preheat your oven to 350° degrees.
- Melt the butter for a few seconds in the microwave or saucepan and spread it on the bottom of a casserole dish.
- Add one layer of the sweet potatoes to the casserole and sprinkle ground cinnamon on top.
- Add a second layer of sweet potatoes and sprinkle more ground cinnamon on top.
- Add the pineapple slices on top of the sweet potatoes and place the maraschino cherries in the center of the slices. Add the reserved pineapple juice from the can plus 4 tablespoons of the maraschino juice. Sprinkle more ground cinnamon on top and bake for 30-35 minutes.
- Once the casserole is done, the pineapple slices will be slightly golden and the sweet potatoes will be engulfed with even more delicious pineapple juices.
Butter Crumble Topping (OPTIONAL)
- In a small mixing bowl, combine butter, sugar and flour. Using your fingers, mix well to create a moist crumb.
- Sprinkle butter crumble on top of the sweet potato casserole.Top with maraschino cherries.Bake the casserole at 350° for 30-35 minutes.
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