Boil yams in large pot with water to cover; cook until barely tender--do not overcook. Remove and drain; cool. When cool enought to handle, peel and cut into chunks. Place in oven-proof casserole dish. In medium saucepan, place cinnamon, butter, brown sugar, lemon juice, pineapple with reserved juice. Cook, over medium heat, until simmering. Add 2 teaspoons cornstarch mixed with 2 teaspoons water; stir rapidly and allow to thicken. Pour liquid over yams, and sprinkle with more cinnamon if desired Bake at 325? for 30 minutes, stirring once during cooking. Makes 8 servings. "Soulfood", Palm Beach Post, 10/17/97 billspa@icanect.net Recipe by: Lois Williams Posted to MC-Recipe Digest V1 #848 by Bill Spalding on Oct 16, 1997