Spicy Sweet Potato & Pineapple Casserole
A sweet and spicy casserole filled with sweet potatoes, pineapple, green onions, and cheese baked in a spicy cream sauce with jalapeños and cumin seeds and topped with Panko crumbs.
Equipment
- 1 Instant Pot with trivet
- 1 medium casserole dish with tall sides
- 1 small saucepan
- cutting board, knives, spoons
- measuring cups, spoons, utensils, etc
Ingredients
- 2-3 large sweet potatoes, peeled and thinly sliced I like to do 3 just in case, always better to have more than not enough
- 1/2 fresh pineapple, cut into small chunks
- 1/2 C green onions, thinly sliced I use the green tops and the bulb of the onions
- 2/3 C Mozzarella cheese, grated
- 1/3 C Parmesan cheese, grated
Cream Sauce
- 1 tsp cumin seeds, lightly crushed do NOT sub cumin powder, it will not work correctly in this recipe
- 1 C whipping cream I use normal whipping cream, not heavy
- 1 large Jalapeños, finely chopped and de-seeded I use 2-3 small jalapeños from my garden
- 2 cloves garlic, minced
- 1 tsp sea salt
- 1/4 tsp black pepper
Panko Crumb Topping
- 1/3 C Panko Crumbs
- 2 tsp olive oil I like to use a robust flavor
Instructions
- In your instant pot with a trivet, place your thinly sliced and peeled sweet potatoes on the trivet. Pour in 1 C water. Seal the lid making sure the vent is also sealed. Manually cook for 2 minutes. Let naturally depressure for 2-3 minutes. Then quick release. CAREFULLY drain out the water(make sure to wear an oven mitt because the steam coming out is very hot) and set aside.
- Cut up half of a fresh pineapple into small chunks. (Use the other half for another recipe). Set aside. Cut up the green onions and set aside. In a small bowl, mix the Mozzarella and Parmesan cheese together. Set aside.
- In a small sauce pan, heat the cumin seeds for about a minute on medium heat or until they are fragrant if less than 1 minute(do not add oil, just dry roast them in the pan). Pour in cream and stir. Add jalapeños, minced garlic, sea salt, and pepper. Stir until heated through. Set aside.
- Preheat oven to 350 degrees.
- In a medium casserole dish that has been greased(I use butter), place half of the sweet potatoes, pineapple, and green onions. Add half the cheese mixture. Repeat.
- Pour the cream sauce on top of the layers. Cover with aluminum foil and bake for 25 minutes.
- In small bowl, mix panko crumbs and olive oil. After the 25 minutes is done, remove from oven and take off the aluminum foil. Sprinkle the panko crumbs on top. Return to over for another 15 minutes or until the sauce is bubbling all around.
- Serve warm.
Notes
This recipe can be made with yellow fleshed sweet potatoes too. You can also use serrano peppers, or another of your liking.
I also love eating this as leftovers for breakfast.