4 med. sweet potatoes
2 c. cubed cooked ham
1 (No. 2) can drained pineapple chunks
3/4 c. juice drained from pineapple
1 tbsp. butter
1/8 tsp. pepper
2 tbsp. brown sugar
1/2 tsp. salt
1 tbsp. cornstarch
2 tbsp. butter
Pinch of nutmeg

Cook, then mash potatoes. Add 1 tablespoon butter, salt, pepper, nutmeg and enough milk to whip potatoes. Heat oven. In skillet, saute ham in 2 tablespoons butter, stirring until golden brown. Add pineapple chunks, cook 2 to 3 minutes, stirring in brown sugar and cornstarch, then juice. Cook, stirring until clear and thickened. Pour mixture into casserole dish, drop spoonfuls on potatoes on top. Bake until bubbling hot at 400 degrees for 20 to 25 minutes.