1/2 c. apricot preserves
1/4 c. butter
1/4 tsp. salt
1 tsp. grated lemon peel
1 tbsp. lemon juice
6 med. yams, cooked, peeled & halved

Or 3 (16 oz.) cans, drained sweet potatoes, halved.

Melt preserves and butter in saucepan over medium heat. Stir in salt, lemon peel and lemon juice. Heat but don't boil. Serve over hot yams. Yield: 6 servings.