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2 (1 lb. 2 oz.) cans sweet
potatoes or yams, drained
1 (8 1/2 oz.) can crushed
pineapple, drained,
reserving 1/4 c. syrup
1/4 c. melted butter
1/3 c. granulated sugar
1 tsp. cinnamon
1/2 c. coarsely chopped pecans
1/3 c. light brown sugar
1/4 c. melted butter

Combine potatoes, pineapple, reserve pineapple juice,
butter (1/4 cup), granulated sugar and cinnamon in 3 quart
casserole. Beat until creamy and well blended with portable
mixer or by hand. Fold in pecans, sprinkle with brown sugar and
drizzle with 1/4 cup butter. Cook in microwave oven 7 to 10
minutes, giving dish a 1/4 turn once during cooking time.
Makes 6 to 8 servings.
Note: This casserole may be made and frozen if desired.
To thaw and heat cover and cook in microwave oven 8 minutes.
Uncover, stir and cook uncovered 8 to 10 minutes longer,
stirring once or twice during cooking time.

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