1 16-ounce can sweet potatoes, cut into 1-inch slices
1 teaspoon Sweet 'N LowÒ Brown granulated sugar substitute
1 16-ounce can crushed pineapple packed in juice
1 tablespoon butter
½ teaspoon salt
Place half of the sweet potatoes in a 1 1/2 quart casserole sprayed with nonstick cooking spray. Top with half of the pineapple. Repeat layers with remaining sweet potatoes and remaining pineapple. In separate bowl, combine Sweet 'N Low Brown, butter and salt. Crumble over top. Cover and bake at 350°F for 45 minutes.