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11/20/15Danae’s Friendsgiving Yam Kebabs


I love Thanksgiving- it involves so many of my favorite things: time with friends & family, lots of cooking, a pretty table, and it’s even during my favorite season. This year I was a little sad to learn that several of our good friends would be out of town on Thanksgiving so I used this recipe photo shoot as an excuse to throw a little Friendsgiving!


Rather than stick to the more traditional dishes I’ll prepare on Thanksgiving, for this get together I started with those recipes, deconstructed them a bit, and transformed them into finger foods- perfect for a casual party! You can see the whole shebang, including the menu and recipes, over on my blog today, but I saved my favorite recipe for all my Jungalow friends- yam kebabs!

Inspired by the oven roasted yams with pineapple that my mom always makes, these kebabs are a fun ode to many of the sweet potato/yam based dishes that grace many holiday tables.


Yam Kebabs
Serves 8-10


3 medium sized yams, peeled
2 cups pineapple chunks (canned is fine, just make sure it’s in 100% juice, not syrup)
Ground cinnamon
~10 vanilla marshmallows, cut in half (get the vegan ones and this dish is vegan)


Preheat oven to 350Β°.

Cut peeled yams into even sized chunks. Bring enough water to submerge yams to boil in a medium sized saucepan. Add yams and boil for 5-7 minutes, just until yams begin to soften. Drain and let cool.

Build kebabs by placing yams and pineapple pieces onto 9 inch wooden skewers, alternating between the two. Sprinkle kebabs with cinnamon.

Lightly oil a baking sheet, place skewers onto baking sheet and bake for 10-15 minutes, until pineapple starts to caramelize.

When skewers are cool enough to handle, add a marshmallow to each end. Roast marshmallow (or let your guests roast their own) with a culinary torch, or over a gas burner (be very careful) until lightly toasted. Sprinkle with more cinnamon. Enjoy!


Happy Friendsgiving!

Original recipe, styling, and photography by Danae Horst for The Jungalow. For more Danae, follow her on Instagram!Β 

Danae Horst Danae Horst

Total Plant Geek. Photographer & Stylist. Content Creator at The Jungalow. Check out my new botanical shop and design firm, Folia Collective.

3 responses to “Danae’s Friendsgiving Yam Kebabs”

  1. These look absolutely amazing! I have always loved sweet potatoes and marshmallows together, and never thought to put them on kebabs! I am going to have to check out the rest of the deconstructed Thanksgiving recipes later, but these kebabs. Yum. What made you think to add pineapple to them? I love the taste of grilled pineapple. You can’t beat that caramelized taste! But pairing them with sweet potatoes is interesting. I can’t wait to try it out!


    • Danae Horst says:

      Thanks Julie! My mom always made a roasted yam dish that had pineapple, pecans, brown sugar and butter when I was a kid- that’s what inspired the yam-pineapple combo! I hope you have fun making (and eating) these!

  2. Elizabeth says:

    These look delicious!

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