1 (20 oz) can pineapple chunks in juice – drained
1 (16 oz) can whole sweet potatoes – drained and cut into
3/4 pound smoked sausage – sliced
3 tablespoons brown sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1 tablespoon butter or margarine
Drain the pineapple chunks, reserving the juice.
Add enough water to the juice to measure 1-1/4 cups.
Set aside. Place pineapple chunks, sweet potatoes, and sausage in a 10- x 6- x 2-inch baking dish.
Set aside. Combine sugar, cornstarch, and salt in a saucepan.
Gradually add pineapple juice mixture, stirring until blended.
Cook, stirring constantly, until mixture thickens and comes to a boil;
boil 1 minute, stirring constantly
Remove from heat and add butter, stirring to melt.
Pour over sausage mixture.
Cover and bake at 350 degrees F. for 35 to 40 minutes