1 (20 oz.) can chunk pineapple, can use slices
1/4 c. pineapple syrup
2 (17 oz.) cans sweet potatoes
1/4 c. flour
3 tbsp. brown sugar
1/2 tsp. cinnamon
1/8 tsp. salt
2 tbsp. butter
1/4 c. chopped nuts
1 c. miniature marshmallows

Drain pineapple reserving 1/4 cup of the juice. Line a 10 x 6 inch baking dish with the pineapple slightly overlapping. Arrange yams in the center. Pour pineapple syrup over the yams.

Combine flour, brown sugar, cinnamon and salt. Cut in 2 tablespoons butter until mixture resembles coarse meal. Stir in 1/4 cup chopped nuts. Sprinkle over the yams. Bake at 350 degrees for 25 minutes.

Top with the marshmallows. Broil until lightly browned. Serves 6-8.