Bacon-Topped Roasted Sweet Potatoes & Pineapple

• 2 lb. sweet potatoes (about 4), peeled, cut into 3/4-inch chunks
• 3 cups fresh pineapple chunks (3/4 inch)
• 1/4 cup KRAFT Mango Chipotle Vinaigrette Dressing
• 1/4 cup packed brown sugar
• 1 Tbsp. butter, melted
• 8 slices OSCAR MAYER Bacon, cooked, crumbled Rite Aid 2 For $7.00 thru 02/06

1. Heat oven to 400 degrees F.
2. Combine potatoes and pineapple in large bowl.
3. Mix remaining ingredients except bacon.
4. Add to potato mixture; toss to coat.
5. Spread onto rimmed baking sheet sprayed with cooking spray.
6. Bake 45 to 50 min.
7. or until potatoes and pineapple are tender and golden brown, turning after 30 min.
8. Toss with bacon just before serving.

sweet potatoes, fresh pineapple, mango, brown sugar, butter, bacon

Taken from www.kraftrecipes.com/recipes/bacon-topped-roasted-sweet-potatoes-pineapple-158806.aspx (may not work)