Sweet Potato Bake

NOTE: This is started the night before!!!

Six medium-large sweet potatoes (about a pound and a half)
butter for greasing potatoes
1 cup chopped pecans
1 cup crushed pineapple
2 cups Ray's Maple Syrup
4 tablespoons butter

Wash and dry potatoes, do NOT peel them. Grease with butter, wrap tightly in foil and bake at 350 for 30 minutes. Cool overnight in refrigerator until ready to prepare the dish with dinner

When ready to prepare...

Heavily grease bottom of baking dish.

Unwrap sweet potatoes and remove skins (the skins come off quite easily--score the peel with knife and pull the skins off off). Slice into 1 inch flats and lay one layer in bottom of dish.

Drizzle part of syrup over slices. Add some pecans and pineapple, Dot with butter.

Make another layer of sweet potatoes.

Mix remaining syrup, nuts and pineapple and pour over sweet potatoes. Dot with more butter. Bake covered at 350 for 30 minutes or until bubbly