8 to 10 sm. sweet potatoes
1 1/2 c. sugar
Dash of salt
Sm. can crushed pineapple, drained
1 1/2 c. water
2 tbsp. cornstarch
1 stick butter
1/2 c. chopped pecans (opt.)

Bake sweet potatoes (do not overcook). Cool and peel. Mix cornstarch, sugar and salt. Add water and boil 10 minutes. Add butter and pineapple to syrup and pour over sweet potatoes. Bake in 350 degree oven about 30 minutes. Use square Pyrex dish. Serves 8 to 10. Delicious with holiday meal.