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
1 (8-oz) can crushed pineapple (do not drain juice)
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 garnish)
Preheat oven to 350°F. Spray a casserole dish or oven-safe sauté pan with cooking spray.
Cook yams in a large pot of salted water for 30 minutes. Drain and let cool. Dice into 1'' cubes.
Combine pineapple (and its juice) with raisins, cinnamon, and salt in a large mixing bowl. Toss in the cubed yams. Mix and spoon the mixture in the prepared dish. Dot the top with margarine.
Bake for 35-40 minutes. Top with miniature marshmallows, if desired, and serve immediately.
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