Yams or Sweet Potatoes with Pineapple and Nuts

READY IN: 40mins
Recipe by Ducky

This is a dish that we make every Thanksgiving and is quite easy and tasty. There usually isn't too much left. And the orange yam color adds some interest to the table. A lot of this recipe is dependent on the amount of yams and 'eyeballing it' so the measurements aren't always exact. This can also be made ahead of time and reheated. Servings are estimated as we make this for about 22 adults and 8 children under 8 yrs of age. Please note that if recipe is to be made ahead of time and reheated, it should be on the moist side since it will need the additional liquid during reheating.

Top Review by kwpinner

I agree that it needed more seasoning. I added some salt, cinnamon, butter, maple syrup and milk. I varied the recipe a bit by first preparing the yams withough the pineapple and instead of using canned pineapple, I used fresh. First mash the potatoes and transfer them to a casserole dish. Add fresh pineapple to the top and bake at 450 until the pineapple begins to brown. To make it with a real Hawaiian taste, try macadamia nuts instead of pecans and walnuts. Just sprinkle on to before serving.

Ingredients Nutrition

  • 5 lbs yams (or sweet potatoes)
  • 2 (20 ounce) cans crushed pineapple, in its juice
  • 1 -2 cup walnuts or 1 -2 cup pecans (whole, halved, or slightly chopped)

Directions

  1. Peel yams and cut into thirds or quarters.
  2. Place into boiling water and cook until soft, approximately 10-15 minutes.
  3. Drain water and mash yams.
  4. Add 1 can of crushed pineapple and mix well.
  5. Continue adding crushed pineapple until mixture is quite moist.
  6. Add nut pieces.
  7. Note: Depending on the consistency, you may want to add a smaller can of crushed pineapple or pineapple juice instead of or in addition to the second can mentioned above.

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