3 oz Sweet potato
3 oz Carrot; sliced
1 1/2 oz Pine nuts
1 oz Pineapple, crushed, canned, unsweetened in its own juice
1/2 tsp Cinnamon
3 oz Mung beans; cooked

Preheat oven to 400 degrees. Pierce sweet potato with fork and place in oven for 45 minutes. When potato cools, cut into 1/2-inch cubes. Steam carrots for 8 minutes. Combine potato and carrots. Ad remaining ingredients and mix well. Serve cool or at room temperature.