1 1/2-2 lb. yams
1/2 c. sour cream
1 egg
1/2 tsp. salt
1/2 tsp. cinnamon
1 c. crushed pineapple
1 c. miniature marshmallows
1/2 c. brown sugar

Cook yams in salted water until tender. Peel skins when cool enough to handle. Combine sour cream, beaten egg, salt, cinnamon and brown sugar; mix with yams which have been mashed with a fork. Spoon into buttered casserole and top with drained pineapple which has been mixed with the miniature marshmallows. Bake in 350 degree oven for 30-35 minutes until golden brown.