Yield: 3 quarts
SCRUB sweet potatoes and poke with knife.
BAKE sweet potatoes in covered casserole dish at 400F for 1 hour or until soft.
COOL slightly, covered, then peel potatoes and mash them in a mixing bowl with a potato masher.
MIX all ingredients, except pineapple rings and extra toasted nuts. Season to taste.
ARRANGE pineapple slices along bottom 3-quart casserole dish (9x13 works best).
FORM sweet potato mixture into large balls, the size of the pineapple slice.
PLACE each ball on a pineapple slice carefully, leaving a little space between the balls.
SPRINKLE with extra chopped nuts.
BAKE at 300F for 30 minutes, until golden.
NOTE: If making ahead of time for a meal, do not bake until just before serving.