1 tbsp. cornstarch
1 (23 oz.) can sweet potatoes
1 1/2 c. sugar
1 c. orange juice
1 c. crushed pineapple, drained
1/3 c. butter
1/8 tsp. salt

Combine sugar, salt and cornstarch in saucepan. Add juice, boil for 10 minutes, stirring frequently. Add butter and pineapple to syrup mix and pour over sweet potatoes in casserole dish. Bake at 350 degrees for 30 minutes.