6 or 7 sweet potatoes or 2 lg. cans
1 (15 oz.) can pineapple chunks
1 c. orange juice
2 tbsp. cornstarch
1/4 c. brown sugar
1/2 c. apple juice concentrate
Or 1 c. brown sugar
4 tbsp. butter (may omit)

Scrape and boil potatoes tender and quarter and lay in casserole. Drain pineapple and reserve juice. Heat pineapple juice and orange juice. Add brown sugar and cornstarch and apple juice concentrate. Stir well and cook until clear. Pour sauce over potatoes. Add pineapple. 350 degrees, heat thoroughly.