Wash yams; drain but do not dry. Set in slow-cooking pot.
Cover and cook on low for 4 to 6 hours (depending on size
and shape). Cool, peel and place in large bowl. Mash
until smooth. Add butter, 1/4 cup brown sugar, lemon
peel, juice and salt; mix well. Spoon into greased 1 1/2-
qt. baking dish. Sprinkle remaining 1/8 cup brown sugar
and almonds on top. Bake in 350 F oven for 40 to 50
This recipe was submitted by one of our readers and has not been tested by our food editors. We are not responsible for errors in this recipe, but if you find one, please let us know.
We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.