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

Drain pineapple; reserve liquid. Line sides of 2 quart casserole with pineapple slices, arrange yams in middle. Combine flour, sugar, cinnamon and salt. Cut in butter until fine crumbs. Add nuts and sprinkle over yams. Pour pineapple juice over top.

Bake at 350 degrees for 30 minutes until bubbly and sprinkle marshmallows on top; put back into oven until marshmallows are light brown.