Yams in a Pan

Gluten-Free, Soy-free, Nut-free, Dairy-Free, Eggless
I enjoy the candied yams, especially the pineapple and apple version my mother-in-law makes.  I frequently could not satisfy that craving due to the hour that it typically takes before it it ready.  Hence this recipe.  I love the sweetness of the pineapple juice with a little caramelly flavor from the brown sugar and spice. I make this ahead and eat it as leftovers, a treat with some vitamins.

1-24ish oz canned yams
1-16ish oz canned pineapple chunks or tidbits
2 tsp canola oil
2 TBS brown sugar
1/2 tsp cinnamon
pinch nutmeg
pinch allspice
pinch cloves

Pour about half of the yam liquid down the drain. Dump remaining juice and yams into pan.  Add pineapple (flesh and juice).  Add remaining ingredients.  Cook over medium heat, stirring occasionally until warmed through.  Serve warm.

Notes:
Oil can be omitted, but it helps the spices be more flavorful and changes the texture.  It is replacing butter in this recipe. Each ingredient can be tweaked as desired. I cut the big pieces of yam with the spoon while cooking to allow even coverage of spices and sweetness.