20-oz can pineapple chunks, drained & juice reserved
18-oz can sweet potatoes, drained & diced
12-oz pkg. smoked pork sausage, sliced
3 Tblsp. packed brown sugar
2 Tblsp. corn starch
Optional: 1/4 tsp. salt
1 Tblsp. butter
Arrange pineapple chunks, sweet potatoes & sausage in a lightly greased 10"x6" baking pan. Combine reserved pineapple juice with enough water to equal 1-1/4 cups; set aside. In a saucepan, combine remaining ingredients (omitting the butter at this time). Gradually blend in reserved pineapple juice mixture. Cook & stir until thickened and bubbly; cook & stir for one minute more. Remove from heat; stir in butter. Pour over sausage mixture in baking pan. Cover & bake at 350* for 35-40 minutes, or until heated through.
Recipe Source: Gooseberry Patch's cookbook Slow Cookers, Casseroles & Skillets
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