1 can (40 oz.) yams, drained
1 can (8 1/2 oz.) crushed pineapple & juice
2 tbsp. light brown sugar
2 tbsp. butter, melted
3 tbsp. chopped pecans
3/4 c. miniature marshmallows

Drain yams. Mash well. Drain pineapple. Reserve juice. Add juice to yams, sugar and butter. Beat well. Stir in pineapple and pecans. Coat inside of 1 1/2 quart casserole with Pam. Spoon in mixture. Bake 20 minutes at 350 degrees. Sprinkle with marshmallows. Bake 10 minutes longer. Serves 8.