Island Yam Bake

Recipe View 20 mins Prepare the Yams: Place the cubed yams in a large pot and cover with salted water. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the yams are fork-tender, approximately 20 minutes. Drain the yams thoroughly and allow them to steam dry for a minute or two to remove excess moisture.

Recipe View 5 mins Preheat the Oven: While the yams are cooking, preheat your oven to 325 degrees F (165 degrees C). This ensures that the bake will cook evenly.

Recipe View 5 mins Mash and Combine: Return the drained yams to the pot. Using a potato masher or an electric mixer, mash the yams with the pineapple and orange juice blend until smooth and creamy. The juice adds moisture and enhances the tropical flavor profile.

Recipe View 5 mins Assemble the Bake: Transfer the mashed yam mixture to a 3-quart casserole dish, spreading it evenly. Dot the top of the mixture with the softened butter. Sprinkle the packed dark brown sugar evenly over the butter, followed by the chopped macadamia nuts. The brown sugar creates a caramelized topping, while the macadamia nuts add a delightful crunch.

Recipe View 40 mins Bake: Loosely cover the casserole dish with aluminum foil to prevent the top from browning too quickly. Bake in the preheated oven until the bake is heated through and bubbly, approximately 35 to 40 minutes. Remove the foil during the last 10 minutes of baking to allow the top to brown slightly.

Recipe View 5 mins Cool Slightly and Serve: Remove the Island Yam Bake from the oven and let it cool for a few minutes before serving. This allows the flavors to meld together and the bake to set slightly. Serve warm and enjoy!