1 pound sweet potatoes, peeled and cubed
1/4 cup butter
1 (8 ounce) can crushed pineapple with juice
1/4 cup vegetable oil
3 tablespoons lemon juice
1/2 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon white sugar
1 (14 ounce) package instant French-fried onions
1 tablespoon lemon juice
1/2 teaspoon lemon zest
Preheat oven to 350 degrees F (175 degrees C).
Place sweet potatoes in a large pot of water, and add enough water to cover. Bring to a boil, and cook until tender but not mushy, about 15 minutes. Drain, cool, and cut into 1/4 inch slices.
In a large bowl, mix butter, pineapple, oil, lemon juice, salt, pepper, sugar and lemon-lime zest. Pour into shallow baking dish.
Bake in preheated oven for 50 minutes, or until potatoes are lightly golden brown.