3 sm. cans sweet potatoes in light syrup
1 (11 oz.) can mandarin oranges
1 (8 oz.) can chunk pineapple
1 c. packed brown sugar
Cornstarch and water to form thickening agent
1 tbsp. butter

Drain yams, reserving 1/2 juice. Place in 9 x 13 baking dish. Drain pineapple and orange sections also reserving juice. Place pineapple, orange, and yam juice in saucepan. Add butter and brown sugar. Heat to boiling, stirring occasionally.

Thicken with cornstarch mixture, stirring rapidly to avoid lumping, to the consistency of heavy syrup. Pour into pineapple chunks and orange sections and remove from heat. Pour over yams and place in 350 degree oven until sauce begins to bubble and turn clear, about 15 minutes. Remove and serve.