6 med. sweet potatoes
1 c. fresh pineapple chunks
1/4 c. sliced almonds
1/2 c. maple syrup
1 c. sour cream or yogurt
2 egg yolks
Cinnamon
Freshly grated nutmeg

Preheat oven to 400 degrees. Peel sweet potatoes, then slice in half. Place in cold water to cover and parboil until soft, about 15 to 20 minutes. Drain.

In 9x12 inch buttered casserole, place potatoes face down. Divide pineapple chunks evenly on top. Sprinkle on sliced almonds.

Blend maple syrup, sour cream, and egg yolks and spread over casserole. Sprinkle with cinnamon and grated nutmeg. Bake for 10 minutes, then lower oven temperature to 350 degrees. Bake for 30 minutes. Serve Sweet Potatoes Supreme hot with cranberry sauce. Serves 4-6.