The Get Over It Already, Sweet Potato Caserole

Preheat oven to 350 degrees.

For the sweet potatoes:

Drain pineapple reserving the juice. Set the pineapple aside. Mix the juice with the mashed sweet potatoes, granulated sugar, melted butter,vanilla, 1 teaspoon of the pumpkin pie spice and the Saigon cinnamon.

Pour into lightly greased 2 quart baking dish. Top with crushed pineapple.

For the glaze:

Mix the brown sugar, 1/2 cup butter, and the remaining teaspoon of the pumpkin pie spice in a small saucepan. Cook and stir over medium heat, just until sugar dissolves then add in pecans or walnuts.

Spoon over sweet potato and pineapple mixture and sprinkle lightly with about 1 teaspoon ground nutmeg.

Bake 35-45 minutes until lightly browned and heated through.

To save time you can make this a few days in advance, and freeze it. Just pull it from the freezer to thaw about 2 hours before cooking . (I use an aluminum foil baking pan.)