Sweet potatoes (enough for 6 servings)
3/4 c. chopped dates
6 slices canned pineapple
4 tbsp. butter
1/4 c. brown sugar
2 tbsp. honey

Peel, cut into chunks, then cook the sweet potatoes until fork tender. Drain and mash. Stir in 1/4 cup of the dates. Using an ice cream scoop, shape mixture into 6 balls. Set aside. Drain pineapple, reserving 2 tablespoon of the syrup. Melt butter in medium skillet; stir in brown sugar, honey, reserved pineapple syrup and remaining dates. Heat until sugar is dissolved. Place 6 slices of pineapple into syrup in skillet; top each with a potato ball. Cover; simmer over low heat for 10 to 12 minutes, spooning syrup over potatoes several times during cooking. Serves 6.

This is a great side dish with ham or turkey.