Ingredients

　　3 large sweet potatoes or yams

　　6 slices canned pineapple

　　4 tablespoons (1/2 stick) butter

　　1/2 cup brown sugar

　　1/2 cup sherry

　　Preheat oven to 375 degrees. Boil potatoes, with skins on, for 20 to 30 minutes, or until tender. Drain and allow to cool. Peel and cut lengthwise into halves. Arrange slices of pineapple in a single layer in a 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 is dissolved; pour over potatoes and pineapple. Bake for 30 minutes, basting often with syrup in dish.

　　Paula Deen's Kitchen Classics