Ruth Young's Yams

Ingredients

• 3 Yams

• Brown Sugar

• Butter

• Canned Milk

Instructions

1. Wash the yams, cut them in chunks (3 inches) so they fit in the pan and are easier to handle. Cover with water, bring to a boil. Reduce the heat or turn off and leave the yams in just long enough to loosen the skin enough to remove it.

2. Cut the yams in slices (1/4 inch) and layer with brown sugar and some pats of butter or margarine. Ruth used almost 1 pound of brown sugar for each round casserole dish and then covered with most of one can of milk. Don't overfill the dish because it will boil over and make a huge mess.

3. Bake at 350 for 60 - 70 minutes loosely covered with foil. I usually put a foil covered cookie sheet under the casserole dish.

You can make and cook these the day before cover and refrigerate. The next day let them warm on the counter for an hour or so before you put them in the oven or microwave. They reheat slowly in the casserole dish so allow enough time. I really like them better the next day.