Directions

  1. PLACE sweet potatoes in large saucepan. Add enough cold water to cover 1 inch above sweet potatoes. Bring to boil. Reduce heat; cover and cook 15 minutes or until just tender but firm. Drain; set aside.
  2. MELT soy butter in large skillet over medium-high heat. Add onion; cook and stir until tender-crisp.
  3. Add brown sugar, cornstarch, cinnamon and curry; cook and stir 1 to 2 minutes or until sugar dissolves.
  4. ADD pineapple and sweet potatoes; cook and stir 3 to 5 minutes or until heated through. Sprinkle with pecans before serving.