5 or 6 sweet potatoes
1 lb. can pineapple slices
2 tbsp. butter, divided
1 tbsp. flour
Buttered casserole

Cook the sweet potatoes. Remove skins when cool. Drain the pineapple and save the juice. Layer slices of sweet potatoes with the pineapple slices. Dot with butter. End with sweet potatoes on top. Melt 1 tablespoon butter. Stir in 1 tablespoon flour. Add 1/2 cup pineapple juice. Stir until boiling. Pour over the sweet potatoes. Bake for 375 degrees for 20 minutes or until hot.