Hawaiian Sweet Potatoes

DIRECTIONS	INGREDIENTS	FOR 2	FOR 4	FOR 6
1. Cover and boil 20 minutes, or until tender	unpared SWEET POTATOES	3 small (*½ lb.*)	3 medium (*½ lb.*)	4 large (*1½ lbs.*)
1. Cover and boil 20 minutes, or until tender	in boiling WATER	2 cups	3 cups	4 cups
2. Turn on oven; set at moderate (375° F.).
3. Grease a shallow baking dish holding about		1 pint	1 quart	1½ quarts
4. Drain potatoes; slip off skins, then mash well.
5. Beat in	PET MILK	6 tablesp.	¾ cup	1 cup
	brown SUGAR	1 tablesp.	2 tablesp.	3 tablesp.
	SALT	⅛ teasp.	¼ teasp.	⅓ teasp.
6. Put into greased baking dish.
7. Cut in halves	drained PINEAPPLE SLICES, canned	2 slices	4 slices	6 slices
8. Arrange on potato mixture along outer edge.
9. Sprinkle over potatoes, but not over fruit	crushed CORN FLAKES	2 tablesp.	¼ cup	⅓ cup
10. Bake until thoroughly hot, or about		20 minutes	30 minutes	40 minutes
11. Serve hot from the baking dish.

Note: Well drained, canned sweet potatoes also can be used. You will need ¾ cup mashed sweet potatoes for 2; 1½ cups for 4 and 2¼ cups for 6.