Yams and marshmallows and pineapple...yay.

Jumbo yams were 3 pounds for $1 last week at Price Rite. So I bought three enormous yams that together were almost four pounds. There was just one thing I wanted to do with them: bake them with marshmallows on top.
I searched the web for hours for a recipe that used fresh (not canned) yams, didn't mash them, was baked not made in a skillet, and didn't load on gratuitous sugar. I was not fully satisfied with any recipes I found, so I did it my way (ie. clumsily) but it came out well. I was inspired by some recipes to add pineapple, which I had never seen in this type of dish before.

I used all the yams and made the dish in a glass pan, 8"x11".

Ingredients: yams, margarine, ginger, cinnamon, and nutmeg, a can of pineapple chunks, a bag of mini marshmallows.

1. Wash the yams and boil them until tender, which was about 15 minutes for these huge yams. (If you can stick a fork in them without resistance, that's about right.)
2. Let the yams cool to touchable temperature, and using your fingers, slip the skin off.
3. Cut yams into chunks, about twice the size of the pineapple chunks works well.
4. Drain the pineapple. (The juice doesn't go into the casserole, but is nice to drink or mix into cocktails.)
5. Put the yams and pineapple chunks in the pan.
6.Scatter dollops of margarine on top. I used about 1/3 cup of soft spreadable margarine in small dots about 1 1/2" apart, but whatever you would like is fine.
7. Sprinkle with cinnamon, nutmeg, and ginger, to taste.
8. Bake at 350F for about 30 minutes. (I covered it with foil for this step, but foil is optional.)
9. Remove pan from oven, add marshmallows to cover the top of the dish.
10. Bake for up to 10 more minutes to brown the marshmallows.

Being a small household of two people, we ate it for three days, and didn't mind that; it was still delicious. It does well in the fridge and a couple subsequent reheatings. It is even OK cold.