|Yams/Sweet potatoes||6 Large|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Brown sugar||1⁄4 Cup (4 tbs)|
|Grated lemon peel||2 Teaspoon|
|Lemon juice||1 Tablespoon|
|Brown sugar||1⁄3 Cup (5.33 tbs)|
|Slivered almonds||1⁄2 Cup (8 tbs)|
Wash yams; drain but do not dry.
Set in slow-cooking pot.
Cover and cook on low for 4 to 6 hours (depending on size and shape).
Cool, peel and place in large bowl.
Mash until smooth.
Add butter, 1/4 cup brown sugar, lemon peel, juice and salt; mix well.
Spoon into greased 1 1/2-qt.baking dish.
Sprinkle remaining 1/3 cup brown sugar and almonds on top.
Bake in 350°F.oven for 40 to 50 minutes.
Makes 6 to 8 servings.
This recipe not suitable for Cornwall or Sears tray-type Crockery Cookers.