Parson's Sweet Potato Delight

From Judy Meissner's binder

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Drain the sweet potatoes and mash.
Drain the pineapple, reserving the juice; mix half the juice and most of the pineapple into the potatoes with some brown sugar.
Spread in a buttered dish.
Top with the rest of the pineapple, more brown sugar, a dash of cinnamon, sliced cherries, and dots of butter.
Bake at 325–350°F for 20 min, until hot.

Steps — tap one to keep your place

1. Drain the sweet potatoes and mash.

2. Drain the pineapple, reserving the juice; mix half the juice and most of the pineapple into the potatoes with some brown sugar.

3. Spread in a buttered dish.

4. Top with the rest of the pineapple, more brown sugar, a dash of cinnamon, sliced cherries, and dots of butter.

5. Bake at 325–350°F for 20 min, until hot.

Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.