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

Drain pineapple. Reserve juice (1/4 cup juice). Line a 10 x 6 inch baking dish with pineapples slightly overlapping. Arrange yams in center. Pour reserved pineapple juice over yams. Combine flour, sugar, salt, cinnamon. Cut butter until it resembles coarse crumbs. Stir in nuts. Sprinkle over yams. Bake at 350 degrees for 25 minutes. Top with marshmallows. Broil until brown.