Sweet Potato Crisp

3 cans (29 ounces each) cut sweet potatoes, drained and mashed
1 can (8 ounces) crushed pineapple in juice, undrained
� cup (1 stick) butter
� teaspoon ground cinnamon
� teaspoon salt
� cup packed light brown sugar

Preheat the oven to 400� Fahrenheit. Coat an 8-inch square baking dish with nonstick cooking spray.

In a large bowl, combine the sweet potatoes, crushed pineapple with its juice, the butter, cinnamon, and salt; mix well and spoon into the baking dish.

Bake for 30 minutes. Remove from the oven and sprinkle with the brown sugar. Place the baking dish back in the oven for 5 minutes, or until the sugar is browned.