New England Yam Bake
A comforting New England yam bake featuring sweet yams, pineapple, toasted walnuts, and marshmallows, perfect for family dinners or holiday gatherings with a sweet, nutty flavor.
Ingredients
Instructions
- Drain pineapple, reserving 1/4 cup syrup.
- Line a 9 x 13-inch baking dish with pineapple slices.
- Arrange drained yams in the dish.
- Pour the reserved pineapple syrup over the yams.
- Sprinkle chopped walnuts over the yams.
- In a bowl, combine flour, brown sugar, ground cinnamon, and salt.
- Cut in margarine into the dry mixture until it forms a coarse texture.
- Sprinkle the dry mixture over the yams.
- Bake at 350°F for 25 minutes.
- Top with miniature marshmallows and brown lightly.
Tips & Substitutions
For a nuttier flavor, try toasting the walnuts before adding them to the dish. You can substitute pecans for walnuts if you prefer a different taste. If you want to reduce sugar, use fresh or unsweetened canned pineapple instead of the heavy syrup version. To make this dish vegan, replace margarine with a plant-based butter option.
Serving Suggestions
This New England Yam Bake pairs beautifully with roasted meats or a hearty salad. Consider serving it alongside Heavenly Carrots for a well-rounded meal. It can also be a great side for holiday gatherings, complementing dishes like glazed ham or turkey. For a sweet touch, offer Vanilla No-Bake Cookies for dessert.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for about 15-20 minutes or until warmed through. You can also microwave individual portions for a quicker option, just be careful not to overheat as the marshmallows may become overly sticky.
Nutrition & Diet Analysis (per serving)
Each serving of New England Yam Bake contains roughly 359 calories, with 5g protein, 70g carbohydrates, and 7g fat. It is an excellent source of iron (50% of the Daily Value) and vitamin A (32% of the Daily Value), and a good source of calcium and vitamin C. Note that it is relatively high in sodium, at 1215mg per serving (53% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh yams instead of canned?
Yes, you can use fresh yams! Just peel, cook, and mash them before adding to the dish. This will enhance the flavor and texture. Make sure to adjust the baking time as fresh yams might require a longer cooking period to achieve the desired softness.
Can I make this dish ahead of time?
Absolutely! You can prepare the dish up to the baking step and refrigerate it for a day. When ready to bake, take it out of the fridge about 30 minutes before baking to bring it to room temperature, then bake as directed. This is a great way to save time during busy holiday meals.
Is this recipe gluten-free?
This recipe is not gluten-free due to the flour. However, you can easily make it gluten-free by substituting all-purpose flour with a gluten-free flour blend. Just ensure that other ingredients, like the canned goods, are labeled gluten-free to avoid any cross-contamination.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).