1 ( 17 oz.) can sweet potatoes, drained
3/4 c. dates, snipped
6 slices canned pineapple
4 tbsp. butter
1/4 c. brown sugar
2 tbsp. honey

Mash sweet potatoes and stir in 1/4 cup dates. Shape into six balls (ice cream scoop). Drain pineapple and reserve 2 tablespoons of juice. Melt butter and stir in brown sugar, honey, pineapple juice and 1/2 cup dates. Heat until dissolved; place 6 slices of pineapple in syrup. Top each with sweet potato ball. Simmer 10 - 12 minutes spooning syrup over top.