• 20 ounce can crushed pineapple
• 16 ounce can sweet potatoes, drained
• 4 cups granulated sugar
• 1-1/4 cups all-purpose flour
• powdered sugar

Method

Cook pineapple over medium heat until tender.
Cool slightly then place in a blender and blend on high 10-15 seconds.
Place in a bowl.
Add sweet potatoes to blender, and puree.
Place puree in a saucepan and heat through.
Add the sugar and flour.
Bring to a boil, stir constantly.
Boil 1 minute, remove from heat.
Combine with the pineapple.
Pour into a 9" x 12" pan.
Refrigerate for several hours.
When firm, roll spoonfuls into little logs.
Roll in powdered sugar and refrigerate until ready to use.