6 lg. sweet potatoes, cooked and peeled
1/4 c. butter, softened
1 can crushed pineapple, undrained
1/2 tsp. salt
1/2 tsp. cinnamon
2/3 c. packed brown sugar
3/4 c. pecan halves or walnut pieces

Preheat oven to 375 degrees. Butter a 2 quart baking dish. Mash sweet potatoes in a large bowl. Beat in butter, crushed pineapple, salt, cinnamon and 1/3 cup brown sugar. Spoon sweet potato mixture into baking dish. Sprinkle with pecan halves or walnut pieces and remaining sugar. Bake, uncovered, until heated through and nuts are slightly toasted, about 20 minutes. Makes 8 servings.