Roasted Sweet Potatoes and Pineapple

When I was flipping through my most recent issue of Everyday Food, I automatically tore out the recipe for Roasted Sweet Potatoes and Pineapple.  I have been obsessed with roasted sweet potatoes lately and I loved that this recipe played on sweet and spicy flavors.

I pre-heated the oven at 450 degrees while I got the ingredients together.  There were only a few ingredients but I couldn't help myself and modified the recipe a little bit:

• 2 sweet potatoes, peeled and cut into 1-inch pieces (I left the skin on)
• 1 medium pineapple, peeled, cored and cut into 1-inch pieces (I cheated and purchased a contained of already peeled and cored pineapple already cut into chunks)
• 2 tablespoons vegetable oil
• 1/4 teaspoon cayenne pepper (I used about a 3/4 teaspoon)
• Salt, to taste (I also seasoned with fresh-cracked peppercorns)

I lined a baking sheet with aluminum foil and sprayed the foil with cooking spray.  I tossed all of the ingredients together on the baking sheet.

I roasted the sweet potatoes and pineapple for about twenty minutes on the lower rack of the oven, gave them a stir and finished roasting on the top rack for about ten minutes.  I basically roasted the sweet potatoes and pineapple until they were both tender to the touch and had a beautiful roasted color.

These cayenne added a nice level of heat to the sweet potatoes and the even sweeter pineapples.

We ate these with spicy glazed chicken thighs (recipe to come).

I've never thought of roasting pineapple before but now I know I'll try roasting pineapple with cayenne and other root vegetables in the future!