Serves 8

Prep time 15 min.

Cook time 50 min.


1 can (20oz.) Del Monte® Pineapple Chunks in 100% Juice

1½ lbs. sweet potatoes, peeled and cut into 1-inch cubes

½ cup packed dark brown sugar, divided

3 Tbsps. butter, cut into small pieces

1 tsp. cinnamon

½ cup all-purpose flour

½ cup chopped pecans

⅓ cup uncooked quick oats

3 Tbsps. vegetable oil

¼ tsp. cinnamon

salt, optional


  1. Preheat oven to 375°F. Drain pineapple, reserving 1/4 cup juice.

  2. For Sweet Potatoes, stir together pineapple, reserved juice, sweet potatoes, 1/4 cup brown sugar, butter and cinnamon in a large bowl; place in a 2-qt. baking dish coated with non-stick cooking spray. Cover and bake 35 minutes.

  3. Meanwhile, stir together flour, pecans, oats, remaining 1/4 cup brown sugar, vegetable oil, cinnamon and salt, if desired, and sprinkle evenly over sweet potato mixture.

  4. Bake, uncovered, 15 minutes or until potatoes are tender and crumble is golden brown.

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