1 (20 oz.) can pineapple slices
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 pecans
1 c. miniature marshmallows

Drain pineapple, reserve 1/4 cup syrup. Line sides of 9-inch pie plate with pineapple, slightly overlapping. Arrange yams in center. Pour pineapple syrup over yams. Combine flour, sugar, cinnamon and salt. Cut in butter. Stir in nuts. Sprinkle over yams. Bake at 350 degrees for 25 minutes. Sprinkle with marshmallows and broil until browned.