Yams or Sweet Potatoes with Pineapple and Nuts

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“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.”
READY IN:
40mins
SERVES:
25
UNITS:
US

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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