Pineapple Cranberry Yams

This is one of my mother’s holiday dishes of recent years.  It is a serious upgrade from the canned candied yams with marshmallows of years past, and can be enjoyed all autumn and winter.  I like it because it is colorful,  sweet-tart and pretty.  It is usually one of those dishes we throw together without specific quantities, so I tried to pay special attention for the sake of writing the recipe.

I usually go for fresh pineapple and cranberries if they are available.  If not, then canned pineapple chunks and frozen cranberries will work.  Garnet yams are nice because they have a really intense color.  My mother still sometimes sprinkles the dish with marshmallows after it has cooked and then toasts them under the broiler for a minute or so.  The marshmallow addition is admittedly tasty.

Pineapple Cranberry Yams
Serves 4-6

3 large yams, peeled and cut in 1 inch chunks
2 cups or ½ of a fresh pineapple, peeled, cored and cut in 1 inch chunks
1 cup fresh whole cranberries
¼ cup brown sugar
1 tablespoon butter
Salt
Optional toppings: toasted pecans, walnuts, more sugar or marshmallows

Preheat oven to 400. Toss the yams, pineapple and cranberries with salt and half of the brown sugar.  Pour into a baking dish or casserole.  You can either use a small deep pan for a more moist result, or a shallow, larger pan for a more roasted approach.  Sprinkle the rest of the sugar on top and dot with butter.  If you are going for moist, cover the pan with aluminum foil.  Bake about 40 minutes or until yams are tender.  Once it is done, you can optionally top with nuts, more sugar, or marshmallows and heat under the broiler for a minute or two until golden brown.