6 lg. yams
Salt
6 tbsp. butter
1/4 c. light corn syrup
1 jar (8 1/2 oz.) low-sugar apricot spread
2 tsp. grated orange rind

Pare yams; quarter lengthwise. Cook, covered, in boiling salted water in a Dutch oven or kettle 15 minutes, or until tender; drain well.

Melt butter in same Dutch oven; stir in corn syrup, apricot spread and orange rind. Heat slowly, stirring constantly, until apricot spread melts.

Place yams in Dutch oven; spoon some of the sauce over top. Continue heating, spooning sauce over yams several more times, 10 minutes, or until yams are hot and glaze. Spoon into a serving bowl. Garnish with half orange slices if you like.