November 21, 2017
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By Dianne Gregg

Ingredients
• 2 – 32 oz. cans of yams or fresh sweet potatoes
• 1 – 8 oz. can crushed pineapples in juice (reserve juice)
• 2 Tablespoons of brown sugar


Instructions
1. Mash sweet potatoes (reserve juice) add 1/3 cup of juice to sweet potatoes to keep moist.
2. Mix 1 Tablespoon of brown sugar and pineapple (reserve juice)
3. Place in casserole dish sprinkle remaining brown on top and bake for approximately 30-40 minutes.


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