2 - 2 1/2 lb. sweet potatoes/yams (the orange ones)
8 oz. canned pineapple, small diced
2 oz. lemon juice
8 oz. brown sugar
1 tsp cinnamon
2 oz. butter

Peel and cut sweet potatoes into 1 inch cubes, boil in salted water until 3/4 cooked. Combine the other ingredients in small stainless steel pan, bring to simmer and turn off. Pour mixture over sweet potatoes in wide stainless steel saucepan, gently simmer while turning potatoes until thick syrup forms.
Source: Thanksgiving Dinner class, PA Culinary Institute, Chef Don Hutchins, 11/12/06
Dan’s notes: can use crushed pineapple instead.