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.