5 1/2 lbs. sweet potatoes
1/3 c. brown sugar
1/2 stick butter, room temperature
1 (8 1/2 oz.) can crushed pineapple, drained (3 tbsp. liquid reserved)
1/2 tsp. allspice
1/4 tsp. nutmeg
1/8 tsp. pepper

Bake potatoes for 1 hour at 400 degrees. Cool to room temperature. Slip off skins; mash in a large bowl. Beat in remaining ingredients. Spoon into a 3 quart casserole. Cover and refrigerate until 1 hour before serving. To serve, let covered casserole stand at room temperature for 25 minutes. Bake casserole, uncovered, in a preheated oven (350 degrees) for 35 minutes or until heated through.