2 (16 oz.) cans sweet potatoes
1 (29 oz.) can peach halves
1 (29 oz.) can pear halves
1 (20 oz.) can pineapple slices
1/2 c. butter
1/2 c. brown sugar
1 tsp. to 1 tbsp. curry powder

Drain sweet potatoes and fruit. Pat dry with paper towels. Heat butter, brown sugar, and curry together to make a syrup. Arrange potatoes and fruit in a casserole; pour syrup over all. Bake uncovered for 1 hour at 325 degrees. 6-8 servings. Excellent with chicken, ham, turkey.