1 lg. can yams or sweet potatoes
6 fresh carrots, peeled
1 c. orange juice
Juice of 1/2 lemon
1/2 c. brown sugar
1/8 tsp. salt
1/8 tsp. ground cinnamon
Cornstarch to thicken
1 tbsp. butter

Preheat oven to 350 degrees. Slice carrots, put in pan with water to cover, and cook. Drain carrots and set aside.

Mix juices, sugar, salt and cinnamon with a little cornstarch and cook until thick. Put potatoes in baking dish with carrots; pour over the sauce and dot with butter. Bake about 30 minutes.