6 lg sweet potatoes (about 4 1/2 lbs)
1 (20 oz) can pineapple chunks
1 cup sugar
2 tbs cornstarch
1/2 cup butter OR margarine, cubed
16 maraschino cherries
ground cinnamon

place sweet potatoes in a dutch oven or large kettle & cover with water. bring to a boil. reduce heat; cover & simmer 30-45 minutes or until tender. drain; cool slightly. peel & cut each potato lengthwise into quarters; cut each quarter into two or three wedges. place in a greased 13″x9″x2″ baking dish.

drain pineapple, reserving juice. sprinkle pineapple over potatoes. in a saucepan, combine sugar & cornstarch. stir in the reserved pineapple juice until blended. add butter. bring to a boil; cook & stir for 2 minutes or until thickened. pour over potatoes & pineapple. top with cherries. sprinkle with cinnamon. bake, uncovered, at 350° for 30-35 minutes or until heated through.

8 servings