1 can sweet potatoes in syrup (about 23 oz.)
1/8 tsp. salt
13 1/2 oz. can pineapple chunks, drained
2 tbsp. brown sugar
2 tbsp. butter

Drain sweet potatoes, reserving 1/2 cup syrup. Add salt to syrup. Bring syrup to a boil and boil down to 1/4 cup. Slice sweet potatoes and arrange in alternate layers with pineapple in shallow 1 quart baking dish.