1-40 oz can yam or sweet potatoes in syrup
1-16 oz bag frozen baby carrots
1-20 oz pineapple chunks packed in juice
1/3 cup maple syrup
2 tsp cornstarch
2 tbsp butter or margarine
Heat oven to 400 degrees.
Grease a 13x9 inch shallow baking dish.
Drain yams and cut in half lengthwise.
Place yams and carrots in baking dish, tossing gently so as not to break up yams.
Bake 15-20 minutes, until heated through.
Drain pineapple, reserving juice.
In small saucepan stir together reserved pineapple juice, maple syrup, and cornstarch until cornstarch dissolves.
Cook over medium high heat, stirring constantly, 5 minutes or until thickened.
Stir in butter and pineapple.
Pour over yams and carrots.
Return casserole to oven and keep warm until serving time, do not cover.
If desired broil a few minutes until top is lightly browned.
Recipe provided by: Flavors and Favorites © 2012
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