2 1/2 to 3 lb. jewel yams
1/2 c. white corn syrup
3 tbsp. real butter
1 1/2 tsp. almond flavoring
1/3 c. slivered almonds

Boil yams 1 hour or less. Cool slightly to peel. Arrange in slices in 1 1/2 quart buttered casserole. Boil together syrup and butter. Add flavoring. Pour over yams. Garnish with slivered almonds. Heat all for 1/2 hour. Baste with syrup. A good change from glazed or overly sweet yams.