4 cans- (1 lb. each) Louisiana yams
2 cans (9 oz. each) crushed pineapple
1 cup chopped pecans
1 tsp. salt
1/2 tsp. ginger
Pecan halves for garnish
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1) Cook yams over low heat to serving
temperature. Drain and mash.
2) Mix yams with undrained pineapple,
chopped pacans, salt and ginger and
keep hot over simmering water until ready
to serve.
3) Serve hot garnished with pecan halves.
Serves 12