1 (20 oz.) can pineapple slices
2 (17 oz.) cans drained yams
1/4 c. flour
3 tbsp. brown sugar
1/2 tsp. cinnamon
1/8 tsp. salt
3 tbsp. butter
1/4 c. chopped nuts (Spanish peanuts)
1 c. miniature marshmallows

Drain pineapples, reserve 1/4 cup syrup. Line sides of 10 x 16 inch baking dish with pineapples, slightly overlapping. Arrange yams in center. Pour pineapple juice over yams. Combine flour, brown sugar, cinnamon and salt. Cut in butter until mixture resembles coarse crumbs. Stir in nuts. Sprinkle mixture over yams. Bake 25 minutes at 350 degrees. Top with marshmallows. Broil until browned. Serves 6-8.