Instructions: Bake the sweet potatoes in microwave or oven till soft. Scoop out the insides and mash. Lightly drain the pineapple and add to potatoes. Add remaining ingredients.

Put into a greased or sprayed baking dish and bake at 350-375F for about half an hour.

This keeps about a week in the fridge, and freezes very well.

Serves 12.

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