2 lbs. yams or sweet potatoes
1/2 c. brown sugar, firmly packed
3 tbsp. butter
3 tbsp. light cream or milk
1/2 tsp. salt

Or use 1 large can vacuum-packed sweet potatoes or yams and omit first half of directions.

Wash yams, but do not pare. Add yams to boiling, salted water, cook 30 to 35 minutes or until tender. Drain and slip off skins. Cut each yam crosswise into 1/2 inch slices.

In skillet, combine brown sugar, butter, cream and salt. Cook over medium heat, stirring constantly until smooth and bubbly. Add yam slices. Stir gently until glazed and heated through.