4 or 5 medium sweet potatoes
1/2 cup pineapple preserves
2 tablespoons butter

Boil sweet potatoes in their jackets until tender, about 25 minutes. Let cool, then peel and cut into 1/2 inch thick slices.

In a large skillet, melt pineapple preserves and butter; add sweet potatoes to skillet. Cook gently; tossing lightly until sweet potatoes are glazed.

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