Sweet potato casserole

I love sweet potato pie. And you really can't go wrong with sweet potato casserole... unless you pour tons of sugar in it or put marshmallows on top (I still don't understand how that became popular). Assuming you get the darker ones, sweet potatoes are so delicious that I don't want to cover them up with anything.

A few months back I was reading "Get the Sugar Out" and found many great recipes that exploit the sweetness of fruits and veggies to make remarkably good desserts. I had a few problems with this book (like instead of suggesting ways that you can make your own food to avoid hidden sugars and HFCS in processed foods, she lists brands that are often extremely hard to find), but overall she had some good points. I made this sweet potato casserole and her carrot cake back in November, and both were delicious. I decided the casserole needed to make another appearance...

Sweet Potato Casserole (adapted from "Get the Sugar Out" by Anne Louise Gittleman)

4 large sweet potatoes (get the darker ones)

1 cup unsweetened crushed pineapple with juice (about 1/2 can)

2 tsp cinnamon

1/3 cup pecans, chopped

Wash sweet potatoes and stab with fork or knife. Bake at 375 for 75 min, or until tender. Let potatoes cool for a few minutes and then scrape flesh out into 11x7 pan. Add pineapple and cinnamon and mix well. Spread evenly in pan, sprinkle pecans on top, and bake at 375 for 40 min. Serves 6.

This is so easy and incredibly delicious. Unfortunately it's almost too good... I can't seem to stop myself from getting a spoonful (or three or four) every time I open the refrigerator. Yes, it's even good cold.