Instructions: Preheat oven to 375 degrees. Coat a 9- by 13-inch baking dish with nonstick cooking spray.

Place potatoes in a large bowl and sprinkle with salt. Add enough ice water to just cover potatoes and let stand for 10 minutes.

In a medium saucepan, combine sugar, corn syrup, and water; bring to a boil over medium-high heat, stirring constantly. Remove from heat and stir in butter and pineapple juice until butter is melted.

Drain potatoes well and place in the baking dish. Pour the sugar mixture over potatoes and bake for 55 to 60 minutes, or until potatoes are tender, stirring halfway through baking.

This recipe yields 6 servings.

Comments: When I first tried these, I was shocked. Why? Because they didnt look like the traditional sweet potatoes I was used to. But were they ever good . . . so good that now I make them this way on a regular basis.

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