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

Pierce sweet potatoes. Bake until tender 45 to 60 minutes. Cut thin slice from top, scoop out pulp, leaving thin shell.

In large bowl, mash potatoes, stir in remaining ingredients except brown sugar. Spoon into scooped shells. Sprinkle with brown sugar. Bake at 375 degrees for 12 to 15 minutes until thoroughly heated.