Instructions: Pour pineapple with juice into a non-reactive pan over medium high heat.

Boil. Remove from heat and cool. Mix in food processor or blender until pureed.

Reserve in large mixing bowl. Next, blend sweet potatoes until smooth. Spoon sweet potato puree into non-stick pan over medium-high heat. Cook, stirring, until mixture begins to boil. Add sugar and flour. Boil, continuing to stir, for approximately 1 minute. Transfer to bowl containing pineapple puree. Stir. Pour mixture into a buttered 9-by-13 inch pan. Cover with plastic wrap, refrigerate until chilled and hardened, about 8 hours or overnight. Roll by tablespoonful into small balls or cylinders. Roll in nuts. Wrap in wax paper, twisting ends and chill until ready to serve.

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