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 email@example.com Recipe by: Lois Williams Posted to MC-Recipe Digest V1 #848 by Bill Spalding
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|Serving Size: 1 Serving (64g)|
|Recipe Makes: 8|
|Calories from Fat: 52 (44%)|
|Amt Per Serving||% DV|
|Total Fat 5.8g||8 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 15.3mg||5 %|
|Sodium 44.2mg||2 %|
|Potassium 72.8mg||2 %|
|Total Carbohydrate 17.3g||5 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 16.8g|
|Protein 0.3g||0 %|
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Calories per serving: 117
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