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3 large sweet potatoes or yams
6 slices canned pineapple
1/2 stick butter
1/2 cup light brown sugar
1/2 cup sherry

Boil potatoes with skin on for 20 to 30 minutes or until
tender. Drain and allow to cool. Preheat oven to 375 degrees. Peel and
cut length-wise into halves. Arrange slices of pineapple in single
layer in a 11x7-inch greased shallow baking dish; place a potato
half (cut side down) on top of each pineapple slice. Heat butter,
brown sugar, and sherry together until sugar dissolves. Pour over
potatoes and pineapple. Bake for 30 minutes, basting often with
syrup in bottom of dish.

Yield: 6 servings.

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