elaine's pineapple yams

Name: Elaine's Pineapple Yams
Prep time: 20 min
Cook time: 5 h 40 min
Yield: 6
Cuisine: American
Ingredients: 1 can(s) 40 oz. canned princella yams, save juice (other yams are too mushy); 1 can(s) 8 oz. pineapple chunks, save juice; 4 tablespoon(s) butter; 1 tablespoon(s) cornstarch; 1 tablespoon(s) fresh lemon juice; 1/2 teaspoon(s) each: cinnamon, nutmeg & salt; 1/2 cup(s) brown sugar

36 Pinches 1 Photo

Chris L.

xxxxx, MT

Updated on Feb 4, 2015

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prep time 20 Min

cook time 5 Hr 40 Min

method Bake

yield 6-8 serving(s)

Ingredients

1 can 40 oz. canned princella yams, save juice (other yams are too mushy)
1 can 8 oz. pineapple chunks, save juice
4 tablespoons butter
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
1/2 teaspoon each: cinnamon, nutmeg & salt
1/2 cup brown sugar

How To Make elaine's pineapple yams

Step 1

Melt 4 TBS butter in large sauce pan. Add cornstarch and whisk together.

Step 2

Using ALL of the pineapple juice, and some of the yam juice, to make 1 cup of liquid total, add to butter / cornstarch mixture.
Step 3

Whisk to blend.
Step 4

Blend spices with brown sugar (to prevent lumps). Add to roux in pan. Cook until thick and bubbly.
Step 5

Place yams and pineapple in large baking dish.
Step 6

Pour brown sugar sauce over yams. Bake 40 min. at 350 degrees. (Or warm slowly on stove top.)
Step 7

Just before serving, add mini marshmallows on top and carefully bake / broil until golden.
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