This delicious dessert is a perfect example of the Afro-Cuban influence on Gulf coast cooking, combining pineapple, a plantation crop, with yams or sweet potatoes, a West African staple.
- 2 pounds orange yams, washed, peeled and finely chopped
- 1 1/2 cups sugar
- 4 slices fresh pineapple (about 1 1/2″ thick apiece), cored and finely chopped
- fresh pineapple wedges for garnish (optional)
Boil yams with water to cover. When boiling point is reached, add sugar and pineapple. Boil without stirring for 20 minutes or until soft. Strain and reserve syrup.
Mash yams and pineapple until smooth. Add syrup and mix well. Cook 5 minutes. Place in serving dishes and chill or serve at room temperature.