Luau Yam Bake
The Luau Yam Bake is a tropical twist on a Thanksgiving classic, blending the warmth of roasted yams with the sunny flavors of crushed pineapple, creamy coconut milk, brown sugar, shredded coconut, and crunchy macadamia nuts. A splash of rum or rum extract adds a festive island flair, making it perfect for your Mahalogiving feast. Baked until golden and bubbling, this dish delivers comfort and aloha in every bite.
Luau Yam Bake Promo from ETI RADIO
Ingredients:
- 4 medium yams, peeled and cubed
- 1 cup crushed pineapple (drained)
- ½ cup full-fat coconut milk
- ¼ cup brown sugar
- 2 tbsp honey or maple syrup
- 1 tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp nutmeg
- ½ tsp sea salt
- ½ cup chopped macadamia nuts (plus extra for topping)
- ½ cup shredded coconut
- Optional: 1 tbsp rum or rum extract for a festive kick
Instructions:
- Boil those yams ‘til they’re tender—about 10 minutes.
- Mash ‘em up, mix in the pineapple, coconut milk, sweeteners, spices, and that cheeky splash of rum.
- Fold in the macadamia nuts and shredded coconut.
- Spread it in a baking dish, top with extra nuts and a sprinkle of cinnamon.
- Bake at 375°F for 25–30 minutes ‘til golden and bubbling.
- Let it cool, serve it warm, and prepare for applause.
