1 Preheat oven to 350°F. Drain pineapple, reserving 1/4 cup juice. Mix reserved juice with sweet potatoes, granulated sugar, 2 tablespoons melted butter, vanilla and 1 teaspoon of the pumpkin pie spice (or 1 teaspoon of the cinnamon). Pour into lightly greased 2-quart baking dish. Top with crushed pineapple.
2 Mix brown sugar, 1/4 cup butter and remaining 1 teaspoon pumpkin pie spice (or 1/2 teaspoon cinnamon) in small saucepan. Cook and stir on medium heat just until sugar dissolves. Stir in nuts. Spoon over sweet potato and pineapple mixture.
3 Bake 35 to 40 minutes or until lightly browned and heated through.