4 c. sweet potatoes, cooked
1 (9 oz.) can crushed pineapple, undrained
6 tbsp. melted butter
Dash cloves
1/2 c. dry bread crumbs
2 tbsp. brown sugar

Mash potatoes, stir in pineapple, 2 tablespoons butter, salt and pepper. Turn into 1 quart ungreased casserole. Combine remaining butter with bread crumbs, sugar and cloves. Sprinkle over potato mixture. Bake 30 minutes at 375 degrees. Yield 6 servings.