A perfect summer side dish with a South American flair that goes great with anything you put on the grill. I found this recipe in Cuisine at Home cooking magazine (one of my favorites) that was served with their Grilled Pork with Chimichurri Sauce.

I wasn’t sure how sweet potatoes and pineapple would work together but I am happy to tell you they got along just fine and were delicious. On a hot summer night, they were the cooling influence to a hot and spicy Chimichurri sauce.

Couldn’t be easier. Here’s how to make them at your house. The next day we served the leftover pork with the leftover sweet potatoes for a great meal. A photo is at the end of the blog.

Mashed Sweet Potatoes with Pineapple and Banana

Ingredients

1-pound sweet potatoes
1 banana
½ cup fresh pineapple
¼ cup orange juice
2 tablespoons honey
Salt and pepper to taste

Prep

Peel and cut the sweet potatoes in to 1-inch cubes. One pound of potatoes should yield about 3 cups. Peel the banana and dice the pineapple.

How to Make at Home

Add the potato to a pot filled with cold water and bring to a boil. Always start with cold water. Never add potatoes to water already boiling. Add some salt and cook until fork tender. Takes 10 to 12 minutes.

When the potatoes are done, drain them and add them back to the pot. Heat the potatoes over medium high heat for a couple of minutes to dry them out a bit. When done, add them to a bowl for mashing.

Add the banana, pineapple, orange juice, and honey to the bowl and mash to your desired consistency. Be sure to not over mash them. You want them a little bit chunky.

Taste and adjust seasonings with salt and pepper.