Ingredients:

6 medium sweet potatoes
1 tablespoon butter or margarine
1/2 teaspoon salt
1/8 teaspoon pepper
pinch nutmeg
milk (to whip potatoes)
2 cups cooked ham coarsely chopped
2 tablespoons butter or margarine
1/2 cup green pepper or pimento strips
1 #2 can pineapple chunks in juice drained
2 tablespoons brown sugar
1 tablespoon cornstarch
3/4 cup pineapple juice
2 tablespoons vinegar

Directions:

Cook, then mash potatoes. Add 1 tablespoon butter, salt, pepper, nutmeg, and enough milk to whip. Heat oven to 375 degree F. In a skillet sauté the ham in 2 tablespoons butter stirring until golden. Add green pepper (or pimento) and pineapple chunks. Cook 2 or 3 minutes. Stir in combined brown sugar, cornstarch, juice, and vinegar. Cook, stirring until thickened and clear. Pour mixture into 9 inch pie plate or casserole dish. Drop spoonfuls of potato on top. Bake until hot in 375 degree F. oven about 20-25 minutes.