Sweet Potatoes Hawaiian

From Jennie Grossinger’s famous, “The Art of Jewish Cooking.”


  • 1/4 cup butter or fat (or healthy substitute)
  • 6 sweet potatoes, peeled and cut in half lengthwise
  • 1 cup brown sugar
  • 1 1/2 cups undrained crushed pineapple


Melt the butter or fat in a skillet; brown the potatoes in it.  Add the brown sugar and pineapple.  Cook over low heat 45 minutes or until tender.  Turn the potatoes frequently.

Serves 6-8.

Submitted by Phyllis Horowitz