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

Drain pineapple, reserving 1/4 cup liquid. Line sides of a 9 inch pie plate with pineapple, slightly overlapping. Arrange yams in center. Pour reserved liquid over yams. Combine flour, sugar, cinnamon and salt; cut in butter until mixture resembles coarse crumbs. Stir in nuts. Sprinkle over yams. Bake at 350 degrees for 25 minutes. Sprinkle with marshmallows; broil until lightly browned. Makes 6 to 8 servings.