Hawaiian Sausage Casserole

(Double for 9 x 13 pan)
1 x 20 oz pineapple chunks
1 x 16 oz whole sweet potatoes, drained and cut into 1/2" pieces
3/4 lb smoked sausage sliced
3 Tbs brown sugar
2 Tbs cornstarch
1/4 tsp salt
1 Tbs butter
Mini marshmallows optional

Preheat oven to 350

Drain the pineapple chunks, while reserving the juice in a measuring glass; add water to juice so it measures 1 1/4 c. Set aside.

Place the chunks, sweet potatoes, and sausage in a baking pan. Set aside

In a sauce pan combine the sugar, cornstarch, and salt. Gradually add the pineapple juice stirring constantly until mixture thickens and comes to a boil. Boil 1 min, stirring constantly. Remove from heat and add butter, stirring until melted. Pour over sausage in pan. Cover and bake 35 mins.

Casserole can be uncovered after 25 mins and topped with the marshmallows. Bake the remaining 10 mins or until marshmallows are golden brown.

Serve warm