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Yams with Pineapple
by author Sally Errey, RNCP, Photos by Edmond Fong

Extra vegetables and fruit can add loads of colour, fibre, and vitamins to any meal. Add pineapple as a natural way to sweeten yams and to add exotic flair to the festive table. Of course, it also squeezes in a fruit serving, fibre, and vitamin C. Another benefit is that there’s no need to use butter or oil in this recipe, making it a sensational fat-free option. Both yams and sweet potatoes are nutrient rich and can be used interchangeably. Yams have a deeper, richer colour, but sweet potatoes are higher in beta carotenes. Use either based on availability and personal taste.

5 medium yams (or a combination of yams and sweet potatoes)
1 14-ounce (394 mL) can crushed pineapples in juice

Preheat oven to 350°F (180°C). Scrub yams, cut them crosswise into 1-in (2.5-cm) thick medallions, and place in covered pan or casserole dish filled with 1/4-in (1/2 cm) water. Bake 20 to 25 minutes until soft. When cool enough to handle, peel yams and combine in medium bowl with pineapple and juice. Mash and serve. Serves 8.