5 c. shredded raw yams or sweet potatoes
1 c. white corn syrup
1 c. pineapple juice
3/4 c. sugar
1 stick (4 oz.) butter

Cover shredded yams with cold water to retain color. Melt 2 tablespoons butter in a 2 quart baking dish. Cook corn syrup, sugar, and pineapple juice until sugar dissolves. Drain yams, pour syrup over yams and dot with remaining butter. Bake in preheated oven at 350 degrees for 35 to 40 minutes. Makes 8 servings.