4 to 6 med. yams or 2 to 3 (16 oz.) cans yams
1/3 c. butter
1/2 c. sugar
1/3 c. brown sugar
1 sm. can crushed pineapple
1 c. orange juice
1 tbsp. cornstarch
1 tsp. grated lemon rind (optional)
2 tbsp. lemon juice

Peel potatoes and cut in half then into 1/2 inch slices. Boil until tender. Drain and place in greased baking dish. (If using canned, drain juice and mix with other ingredients.) Mix remaining ingredients, except pineapple, in medium saucepan and cook, stirring until thickened. Pour over potatoes, cover and bake for 20 minutes at 350 degrees. Add crushed pineapple and bake 15 minutes longer, uncovered. Yields 6 to 10 servings.