Southern Yam and Pineapple Bake

By barbsjustagirl

David Venable - QVC


The combination of yams, pineapple, and golden raisins make this a great side dish with your Easter ham. True yams can generally be used in any sweet potato recipe and can be stored in a cool, dark, dry area for up to two weeks.

Ingredients

• Ingredients:
• The combination of yams, pineapple, and golden raisins make this a great side dish with your Easter ham. True yams can generally be used in any sweet potato recipe and can be stored in a cool, dark, dry area for up to two weeks.
• 6 large yams or sweet potatoes, peeled
• 8-oz. can crushed pineapple in juice, un-drained
• 2 Tbsp. packed brown sugar
• 1/2 cup golden raisins
• 1/2 tsp. cinnamon
• Pinch of salt
• 1 tsp. margarine
• 1 cup miniature marshmallows (optional)

Preparation

Step 1

Preheat oven to 350°F. Spray sauté pan or casserole dish with cooking spray.

Cook yams in a large pot of salted water for 30 minutes. Drain and let cool. Dice yams into 1-inch cubes.

Combine pineapple and juice with raisins, cinnamon, and salt in a mixing bowl. Toss in the cubed yams. Mix and turn out in the prepared sauté pan or casserole dish and dot the top with margarine.

Bake for 35 — 40 minutes. Top with miniature marshmallows if desired.