• Rinse the sweet potatoes under cool water. Add the potatoes to a medium size pot with enough water to cover and cook for about 30-35 minutes over medium-high heat or until fork tender.

  Note: Do not overcook potatoes or they will get too mushy.
• Once the potatoes are cooked, remove from the pot and set aside to cool for a bit or add then to a bowl with iced water to speed the cooling process.
• Remove the skin off the potatoes and slice them into ½-inch slices.
• Preheat your oven to 350° degrees.
• Melt the butter for a few seconds in the microwave or saucepan and spread it on the bottom of a casserole dish.
• Add one layer of the sweet potatoes to the casserole and sprinkle ground cinnamon on top.
• Add a second layer of sweet potatoes and sprinkle more ground cinnamon on top.
• Add the pineapple slices on top of the sweet potatoes and place the maraschino cherries in the center of the slices. Add the reserved pineapple juice from the can plus 4 tablespoons of the maraschino juice. Sprinkle more ground cinnamon on top and bake for 30-35 minutes.
• Once the casserole is done, the pineapple slices will be slightly golden and the sweet potatoes will be engulfed with even more delicious pineapple juices.

Butter Crumble Topping (OPTIONAL)

• In a small mixing bowl, combine butter, sugar and flour.

  Using your fingers, mix well to create a moist crumb.
• Sprinkle butter crumble on top of the sweet potato casserole.

  Top with maraschino cherries.

  Bake the casserole at 350° for 30-35 minutes.