The Get Over It Already, Sweet Potato Caserole

• FOR THE SWEET POTATOES:
• 15 ounces, weight Can Crushed Pineapple, Undrained
• 4 cups Sweet Potatoes, Mashed
• 1/4 cups Sugar, Granulated
• 2 Tablespoons Butter, Melted
• 1 Tablespoon Vanilla Extract
• 1/2 teaspoons Saigon Vietnamese Cinnamon
• 2 teaspoons Pumpkin Pie Spice, Divided
• _____
• FOR THE GLAZE:
• 1/2 cups Light Brown Sugar
• 1/2 cups Butter
• 1/2 cups Chopped Pecans (or Walnuts)
• 1/2 teaspoons Ground Nutmeg, To Sprinkle

1. Preheat oven to 350 degrees.
2. For the sweet potatoes:
3. Drain pineapple reserving the juice. Set the pineapple aside. Mix the juice with the mashed sweet potatoes, granulated sugar, melted butter,vanilla, 1 teaspoon of the pumpkin pie spice and the Saigon cinnamon.
4. Pour into lightly greased 2 quart baking dish. Top with crushed pineapple.
5. For the glaze:
6. Mix the brown sugar, 1/2 cup butter, and the remaining teaspoon of the pumpkin pie spice in a small saucepan. Cook and stir over medium heat, just until sugar dissolves then add in pecans or walnuts.
7. Spoon over sweet potato and pineapple mixture and sprinkle lightly with about 1 teaspoon ground nutmeg.
8. Bake 35-45 minutes until lightly browned and heated through.
9. To save time you can make this a few days in advance, and freeze it. Just pull it from the freezer to thaw about 2 hours before cooking . (I use an aluminum foil baking pan.)

sweet potatoes, pineapple, sweet potatoes, ubc, butter, vanilla, saigon vietnamese cinnamon, pie spice, light brown sugar, butter, pecans, ground nutmeg

Taken from tastykitchen.com/recipes/holidays/the-get-over-it-already-sweet-potato-caserole/ (may not work)