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Sweet Potato Casserole
Serves 10-12

6 large sweet potatoes-scrubbed and baked on cookie sheet at 350
degrees for 1 hour until tender. Allow to cool then remove skins
and slice into 1" pieces. Place in a large bowl.

Add 20 ounces crushed unsweetened pineapple packed in juice, 2
tablespoons oil, 2 tablespoons honey (I omitted the honey) to the
potatoes and beat with electric mixer until well blended and fluffy.
(I didn't beat-wanted a little texture) Turn into an oiled casserole
or 9" X 13" baking dish. Scatter pecans on top (1/3 cup chopped
pecans) I used more). May be refrigerated at this point.

Bake at 350 for about 45 minutes or until casserole is bubbly and
browning at edges. If covered tightly upon removal from the oven,
this dish can be kept warm for quite a while.

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