MAKES 6 TO 8 SERVINGS
Ingredients:
4 large yams, peeled and cooked
1 13-ounce can pineapple chunks or crushed pineapple or pineapple tidbits with juice
⅓ cup sugar
⅓ cup brown sugar
¼ teaspoon salt
¼ teaspoon cornstarch
½ cup orange juice (or ¼ cup orange juice plus ¼ cup lemon juice)
2 tablespoons butter or margarine Cinnamon Nutmeg
Preparation:
Cut yams in thick diagonal slices; arrange them in a shallow greased baking dish. Drain pineapple; reserve juice in a small saucepan. Pour pineapple chunks over yams. In a small bowl, combine the sugars, salt, and cornstarch. Add orange juice to the pineapple juice and bring the fruit juices to a boil; gradually add sugar mixture. Stir over medium-high heat until thickened. Stir butter or margarine into this thickened sauce until it is melted. Pour the hot sauce over the yams and pineapple, then sprinkle lightly with cinnamon and nutmeg. Leave the baking dish uncovered while it bakes in a 350° oven for about 30 minutes, or until bubbly.
This Yams Recipe was published in 'The Book Lover's Cookbook by 'Shaunda Kennedy Wenger and Janet kay Jensen' - Ballantine Books'
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