1 (20 oz.) can pineapple chunks
1 (18 oz.) can sweet potatoes
1 (12 oz.) pkg. smoked (or Polish) sausage
3 tbsp. brown sugar
1/4 tsp. salt
2 tbsp. cornstarch
1 tbsp. butter

Drain pineapple (keep juice). Add water to juice to equal 1 1/4 cups. Arrange pineapple chunks, sweet potatoes and sausages (with diagonal slits) in a baking dish.

In a small saucepan combine brown sugar, cornstarch and salt. Gradually blend in pineapple juice. Cook and stir until thick and bubbly. Cook and stir one more minute. Remove from heat. Stir in butter. Pour over casserole. Cover and bake in 350 degree oven for 35 to 40 minutes or until heated through.