8 small sweet potatoes
1-1/2 c. orange juice
1 can (8 oz.) pineapple chunks in their own juice
1/2 c. raisins
3 tbsp. packed brown sugar
2 tbsp. cornstarch
Sweetened shredded coconut (optional)

Preheat oven to 350°F. Wash and scrub sweet potatoes; pierce them with a small knife or fork.

Place them on a baking sheet and bake until they are tender when pierced, about 45 minutes. (Or to microwave, place sweet potatoes in batches in a microwave-safe dish; microwave on High about 6 minutes per pound or until tender when pierced.)

When sweet potatoes are nearly done, combine orange juice and pineapple juice from can in a saucepan; cut each pineapple chunk in half then add to juices along with raisins and brown sugar. Bring to a simmer over medium-high heat, whisking often.

Smoothly mix cornstarch with 3 Tbsp. of water. Whisking constantly, slowly add cornstarch mixture to sauce. Stir until sauce bubbles and thickens, 30 seconds to 1 minute.

To serve, cut each potato open, fluff insides with a fork, and top with a generous spoonful of sauce. Offer coconut to add to taste.

Makes 8 servings.