4 med. sweet potatoes, unpeeled (about 1 lb.)
1/4 c. pineapple juice
2 tbsp. vegetable oil
1 tbsp. pineapple, chopped
1 pinch each cinnamon, nutmeg and allspice
1 tbsp. molasses
1 tsp. butter

Boil potatoes until tender (about 30 minutes), and remove skins. Mash pulp. Add the fruit juice, oil and whip until fluffy. Add chopped pineapple and spices. Turn into an oiled 1 quart baking dish. Spread molasses over the top, dot with the butter. Bake at 425 degrees uncovered until lightly browned.