3 1/2 - 4 lbs. yams
1 lg. onion, thinly sliced
3 oranges
1/2 c. butter, melted
2 tbsp. honey
Salt and pepper
1/4 c. sliced almonds, toasted

(Baked 8-10 minutes, 350 degree oven, stirring often, slivered, sliced or whole blanched nuts.)

In a 3 quart pan, bring 2 inches water to a boil over high heat, then add yams. When water returns to a boil, cover pan, reduce heat and simmer until yams are tender when pierced (20-30 minutes). Drain and let cool; then peel. Cut diagonally into 1/4 inch slices.

Arrange 1/3 of yams in an even layer in a greased shallow 3 quart baking dish. Top with half the onion. Arrange half the remaining yams atop onion. Top with remaining onion, then remaining yams.

Remove and discard peel and white membrane from 2 of the oranges; slice oranges and arrange on top of yams. Squeeze juice from remaining orange and combine with butter and honey; pour evenly over yam mixture. Sprinkle lightly with salt and pepper. (At this point you may cover and refrigerate until next day.)

Bake in a 325 degree oven, covered, for 45-50 minutes (about 1 hour if refrigerated) or until heated through. Sprinkle with almonds. Serve with holiday ham or turkey. Makes 8-10 servings.