Pineapple was one of my mothers favorite ingredients to cook with and it pairs perfectly with a pan grilled sweet potato. I just happen to use Hawaiian sweet potato because of their flavour and availability. Hawaiian sweet potatoes have a beautiful deep purple flesh, so when you pan fry them, they deepen in color even more adding to the contract of the sauce. This makes an amazing side dish to any meat.
~ 4 Hawaiian sweet potatoes (or any sweet potato) ~ 1 cup of sour cream ~ 1 tablespoon of honey ~ 1/4 cup of fresh pineapple chopped fine ~ Butter
Microwave 4 potatoes for about 10 minutes, until tender. Quarter them lengthwise and place in a pan with 2 tablespoons of melted butter on a low heat. Place on flesh side, cooking until slightly browned on a low heat. Be careful of the high sugar content of this potato – they burn easily. Meanwhile mix sour cream, pineapple and honey in a small saucier pot on low flame stir on occasion. When potatoes are done, plate them and top with velvety delicious pineapple honey sauce. Enjoy -and of course in less than 3o minutes!