1 (3 ounce) package sweet potatoes, peeled
1 (3.6 ounce) package instant lemon-lime flavored Jell-O mix
2 eggs, beaten
1 (7 ounce) can canned pineapple juice concentrate
2 cups boiling water
4 tablespoons lemon juice
4 cups diced celery
In a large bowl, mix the sweet potatoes, gelatin, eggs, pineapple and boiling water. Mix well and refrigerate for at least 4 hours.
Prepare a 9 inch (2.5 cm) round pie pan by placing the base of the sweet potato cubes in the pan, backing it with a piece of waxed paper.
Dredge the pineapple in boiling water and pour over jelly-roll coated sweet potatoes. In a small saucepan, combine the lemon juice and celery juice. Pour over jelly-roll coated sweet potatoes.
Remove the pineapple from the pan and into a bowl, pressing it down to make sure it is completely submerged. Pour the gelatin mixture over all while stirring vigorously.
Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the pie comes out clean. Cool pie and refrigerate for at least 4 hours.