Prep time 5 minutes
Cook time 65 minutes

3 medium sweet potatoes (about 5 oz each)
1 can (20 oz) crushed pineapple in its own juice, drained of juice except for ¼ cup
1 Tbsp melted butter
1 tsp ground cinnamon
1/2 tsp allspice
1/2 tsp ginger
1/4 tsp ground cloves
Salt and fresh ground black pepper to taste

1. Preheat oven to 400 degrees.  Prick the surface of the sweet potatoes with a fork.  Place directly on oven rack with a foil lined baking sheet placed on the rack directly below it (to catch drippings).  Roast the potatoes for about 45 minutes or until fork tender.

2. Remove the potatoes from the oven and set aside until cool enough to handle.  Scoop the flesh from the sweet potatoes, discarding the skin.  Add flesh to a large bowl.  Add remaining ingredients and mash well.

3. Place the sweet potato mixture into a 4-cup casserole dish, and bake at 400 degrees for 20 minutes or until bubbly and lightly browned.  

Nutrition info:  makes 8 (1/2 cup servings)
Per serving
Calories:  80
Carbs: 16 grams  (2 grams fiber)
Protein: 1 gram
Fat: 1.5 gram (0.9 sat)
Sodium 25 mg (without added salt)

Exchange system: Count as ½ starch + 1/2 fruit