The New England Yam Bake
Submitted by Mary Ellen Poole
This side dish is enjoyed by the Poole’s every Thanksgiving and Christmas!
Ingredients
One 20 oz. can of pineapple slices
Two 17 oz. cans of yams, drained
1/4 cup of flour
3 tbsp. of brown sugar
1/2 tsp. of cinnamon
1/8 tsp. of salt
3 tbsp. of margarine
1/4 cup of chopped nuts
1 cup of mini marshmallows
Directions
Preheat oven to 350 degrees
Drain pineapple, reserving 1/4 cup of juice
Line sides of a 8x8 or 9x9 baking dish with pineapple slices (standing up and slightly overlapping)
Arrange yams in the center
Pour pineapple juice over yams
In a small bowl, combine flour, brown sugar, cinnamon, and salt
Cut in margarine until mixture resembles course crumbs
Stir in nuts and sprinkle over yams
Bake for 25 minutes
Top with marshmallows, then broil for 1-2 minutes until slightly browned