o 75 g / 3 oz margarine o 2-3 lb / 0.9-1.35 kg sweet potatoes o 60 ml / 2 1/2 oz pineapple juice o 5 pineapple slices o 5 whole or 10 half glace cherries o 1 T lemon juice o 2 T soymilk o 1/2 t salt
Peel the sweet potatoes, cut them into chunks and leave them to stand in a bowl of water with the lemon juice added for 5-10 minutes (the lemon juice prevents them becoming discoloured). Steam or boil the potatoes until they are cooked but not soft. Meanwhile preheat the oven to 200C/400F.
When the potatoes are cooked, transfer them to a large bowl and mash them with the margarine and the pineapple juice until fluffy. Transfer the creamed potatoes to a greased oven-proof dish, level the top, then garnish with the pineapple rings and one whole or two half glace cherries in each pineapple ring. Bake on the top shelf for 10 minutes.