6 med. sweet potatoes
1 tbsp. butter
1/2 tsp. salt
1/8 tsp. pepper
Pinch nutmeg
Milk
2 c. coarsely cut ham
2 tbsp. butter
1/2 c. green pepper, chopped or pimento strips
1 (#2) can pineapple chunks, save the juice
2 tbsp. brown sugar
1 tbsp. cornstarch
3/4 c. juice, drained from pineapple
2 tbsp. vinegar

Cook and mash sweet potatoes. Add 1 tablespoon butter, salt, pepper and nutmeg and enough milk to whip potatoes.

Preheat oven to 350 degrees. In skillet saute ham in 2 tablespoon butter, stirring until golden brown. Add green pepper and pineapple chunks. Cook 2-3 minutes. Combine brown sugar and cornstarch. Stir into ham. Add pineapple juice and vinegar. Cook, stirring until clear and thickened.

Pour into casserole or 9-inch pie pan. Drop spoonfuls of potatoes on top. Bake for 30 minutes or until bubbly hot.