4 large yams
4 T. butter
1/2 c. brown sugar
1 t. salt
1 t. grated orange rind
1 c. crushed pineapple
2 t. cornstarch
Peel yams, slice thickly, and boil in salted water for about 10 minutes. Melt the butter in a large, heavy skillet and stir in the brown sugar, salt, orange rind, and pineapple.
Dissolve the cornstarch in about 2 T. cold water, and stir it into the pineapple mixture. When the mixture is well blended and thickened, add the yams and turn them over until all the slices are evenly cooked. Continue cooking over a medium flame until the yams are quite tender and well glazed. Serves 6.