Yams with Pineapple
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.
source: "Easy Traditional Elegance", alive #278, December 2005
Yams with Pineapple
Directions
Sally Errey, RNCP
Sally Errey, RNCP, is an acclaimed speaker and author on optimum health through nutrition and lifestyle. She is author of Staying Alive! Cookbook for Cancer Free Living (Belissimo Books, 2004).
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