1 can (1 lb. 1 oz. dry pack) whole sweet potatoes
1/3 c. crushed pineapple (undrained)
1/4 tsp. salt
1 tbsp. light brown sugar
2 tbsp. butter (melted)

CRUNCHY TOPPING:

3 tbsp. light brown sugar (packed firmly)
1/4 c. butter (melted)
1 c. corn flakes or Special K cereal

Melt butter in pan, add sugar and cereal. Stir to coat.

Preheat oven to 375 degrees.

Mash sweet potatoes, add pineapple, salt, brown sugar and butter.

Turn into shallow baking dish and cover with topping.

Bake uncovered for 30 minutes.