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Cayenne-Glazed Sweet Potatoes with Pineapple and Bacon

Side Dish 🥗 Southern Recipes 🇺🇸AmericanHawaiian Gluten-Free

Cayenne-Glazed Sweet Potatoes with Pineapple and Bacon balances caramelized sweetness with a gentle, lingering heat. Cinnamon and brown sugar create a glossy glaze that clings to tender potatoes and juicy pineapple, while crisp bacon adds smoky crunch. Serve this crowd-pleasing side for holiday dinners or weekend gatherings when you want bold flavor with a touch of tropical brightness.

  • Prep20 mins
  • Cook40 mins
  • Serves8
  • DifficultyMedium
Cayenne-Glazed Sweet Potatoes with Pineapple and Bacon
  1. 1

    Preheat the oven to 350 degrees F (175 degrees C).

  2. 2

    Put the sweet potatoes in a saucepan and add enough water to cover. Add 2 tablespoons cinnamon, bring to a boil, cook for 7 to 10 minutes, then drain.

  3. 3

    Stir together the 1/2 cup brown sugar and cayenne pepper in a small bowl. Lay the bacon slices in a baking dish and sprinkle the brown sugar mixture over the bacon.

  4. 4

    Bake the bacon in the oven until crispy, about 10 minutes. Transfer the bacon to a paper towel–lined plate to drain, reserving the liquid from the dish. Switch the oven setting to Broil.

  5. 5

    Pour the reserved pineapple juice into a measuring cup and add water to make 1 cup total. Pour this mixture into a skillet and set over medium heat. Stir in the sugar, 1/4 cup brown sugar, and 2 teaspoons cinnamon, and cook until the liquid reduces to about half. Add the pineapple and drained sweet potatoes, then cook and stir until most of the liquid is absorbed. Transfer the mixture to a round 2-quart casserole dish. Crumble the drained bacon over the top. Pour the reserved liquid from the bacon dish over the top.

  6. 6

    Place the dish under the broiler until the sugar on top caramelizes, 2 to 3 minutes.