Prep Time 30 min
Cook Time 45 Min
Servings 10
Difficulty Easy


  • Unsalted butter for buttering baking dish, plus 1 tablespoon
  • 3 pounds yams (sweet potatoes)
  • 1/2 cup light brown sugar
  • 2 tablespoons unbleached all purpose flour
  • 1 teaspoon finely grated orange peel
  • 1 teaspoon finely grated lemon peel
  • 1/4 teaspoon kosher or coarse sea salt
  • 1/2 teaspoon Ground cinnamon
  • 2 teaspoons ground ginger
  • 1/4 teaspoon finely grated nutmeg
  • 1 cup cubed (1/2-inch) fresh pineapple
  • 1 cup R.W. Knudsen Family® Organic Pineapple Juice


  • Step 1

    HEAT oven to 350°F. Butter a 2 quart baking dish.

  • Step 2

    FILL large stockpot with water, bring to a boil. Add yams with skins on and boil until tender but firm, about 10 minutes. Cool on a baking sheet or work surface. When cool enough to handle, peel and slice into 3/4-inch rounds.

  • Step 3

    COMBINE brown sugar, flour, orange and lemon peel, salt, cinnamon, ginger and nutmeg in small bowl. Cut 1 tablespoon butter into the mixture until coarse crumbs form.

  • Step 4

    PLACE half the yams in prepared baking dish. Cover with half the brown sugar mixture. Add remaining half of yams, and cover with the diced pineapple. Sprinkle with remaining brown sugar mixture. Pour pineapple juice over all ingredients in baking dish and bake 45 minutes.

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