These mashed sweet potatoes have starred at Thanksgiving and other family gatherings since my godmother’s mother first served them in 1958. They taste as delicious as candied yams although the sugar with the pineapple is the only sweetening added. Once unmolded, this dish keeps and reheats well, making it a good contribution for casserole and pot-luck suppers. Too good to serve only on Thanksgiving, this dish freezes well, so double the recipe and tuck one in the freezer to defrost and reheat anytime, wrapped in foil and defrosted, at 350° F. for 45 minutes.

2 1/2 pounds orange-fleshed sweet potatoes, oiled, baked, and mashed

4 tablespoons (1/2 stick) unsalted butter

1/2 cup lightly packed brown sugar

7 slices canned pineapple, drained and dried

2 large eggs, beaten

1/2 teaspoon ground cinnamon

1/2 teaspoon baking powder

Salt and freshly ground black pepper

1. Preheat the oven to 350º F. Coat a 9” round cake pan with cooking spray and set aside.

2. In a small saucepan over medium heat, melt the butter with the sugar. Pour the mixture into the prepared pan, tilting to coat the bottom evenly. Arrange six pineapple slices in a ring around the edge of the pan and place one in the center.

3. In a mixing bowl, whisk the sweet potatoes, eggs, cinnamon, and baking powder together until well combined. Season to taste with salt and pepper. Spoon the potato mixture into the baking pan, spreading it evenly over the pineapple and smoothing the top. Tap the pan sharply on the countertop to knock out air bubbles.

4. Bake, uncovered, for 40 minutes, or until the top looks feels dry and springy to the touch. A knife inserted into the center should come out clean. Cool in the pan on a wire rack for 10 minutes. Run a knife around the sides of the pan. Invert a serving plate over the pan and holding it firmly in place, flip the two so the potatoes drop onto the plate. Serve warm.

Makes 8 servings