Shredded Yams

Directions

1. 1
   Shred yams
2. 2
   into
3. 3
   gallon
4. 4
   of
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   water
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   with
7. 7
   salt
8. 8
   added. Combine sugar,
9. 9
   syrup
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    and water in a heavy saucepan and cook until a light syrup forms. Drain potatoes, rinse and pat dry. Place in a 12
11. 11
    x 6 x 3-inch Pyrex dish.
12. 12
    Pour pineapple juice over potatoes, then the cooked syrup.
13. 13
    Dot with butter.
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    Bake, uncovered, at
15. 15
    350°
16. 16
    about 40 to 50 minutes or until potatoes are translucent.