Recipe Notes: Can sizes are approximate and do not need to be exact. 4 large sweet potatoes, boiled, peeled and thickly slice, can be substituted for canned.
Cut the ham into 1/2 inch cubes. Heat butter in a heavy casserole or ovenproof skillet and brown the ham lightly.
Add pineapple chunks, onion soup and 1 tablespoon of the brown sugar. Season with salt and pepper, to taste. Bring to a boil, then remove from heat.
Place sweet potato slices in an even layer over the ham and pineapple mixture, with slices overlapping to make a cover.
Combine pecans and the remaining brown sugar. Spread this over the sweet potatoes.
Bake for 30 minutes in a preheated 400F oven.
Serves 4.
Submitted by: CM
