Pineapple and Sweet Puffs

Thanks to Minette Greenman, who will always be loved as a beloved grandmother!

2 lbs. Sweet potatoes
1 tsp. salt
3 eggs
3 tbsp. brown sugar
3 tbsp. syrup from canned pineapple
12 slices canned pineapple, well drained
12 maraschino cherries for garnish
4 tbsp. honey
2 tbsp. oil
4 tbsp. fine bread crumbs

Directions: Cook potatoes until done. Drain and remove skins. Mash until light. Beat in eggs, sugar, salt, and syrup. Arrange pineapple slices in greased shallow pan which has been dusted with the crumbs. Drop a heaping tbsp. of the potato mixture on top of each slice and top each with a cherry. Drizzle the honey on top. Bake 20 minutes at 350F or until done, browned.