3 cans sweet potatoes, drained
1 can crushed pineapple, undrained
1/4 c. vegetable oil
1/4 c. melted butter
1 tsp. salt
Dash of pepper
1/4 tsp. cinnamon, nutmeg
1/2 c. dry bread crumbs
3 tbsp. brown sugar
Dash of cloves

Mash potatoes. Stir in pineapple, 2 tablespoons of the oil, 2 tablespoons melted butter, salt, pepper, cinnamon and nutmeg. Turn into a 2 quart baking dish. Combine the remaining oil, butter with bread crumbs, brown sugar and cloves. Sprinkle over top of potato mixture and bake at 350 degrees until browned on top. Serve in mounds with ribs.