6 med. sweet potatoes
3 tbsp. butter, softened
1 tsp. salt
1/2 c. orange juice
1 (8 oz.) can crushed pineapple in its own juice, drained
2 tbsp. brown sugar

Heat oven to 375 degrees. Pierce sweet potatoes with fork; bake on ungreased cookie sheet for 45 to 60 minutes or until tender. Cut thin slice from top of each potato; scoop out pulp, leaving a thin shell.

In large bowl, mash potatoes; stir in remaining ingredients except brown sugar. Spoon into potato shells; sprinkle with brown sugar. Place on ungreased cookie sheet. Bake at 375 degrees for 12 to 15 minutes or until thoroughly heated.