Directions

1. Spray a large skillet with non-stick spray coating. Brown blade steaks over medium-high heat for 2-3 minutes a side. Sprinkle lightly with salt and pepper. Add sweet potato slices, sliced onions and 1/4 cup of the pineapple juice. Cover and cook over medium heat for 10 minutes. Add green pepper rings; cook 5-10 minutes more or until all is tender.
2. Remove meat and vegetables from skillet, retaining juices. Stir together cornstarch, cinnamon and remaining pineapple juice. Add to skillet. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Serve meat and vegetables with sauce.