Instructions: Peel the yams, slice them thickly, and boil them in salted water for about 10 minutes. Melt the margarine in a large, heavy skillet and stir in the brown sugar, salt, orange rind and pineapple.

Dissolve the cornstarch in about 2 Tbs of cold water and stir it into the pineapple mixture. When the mixture is well blended and thickened, add the yams and turn them over until all the slices are coated evenly. Continue cooking over a medium flame until the yams are quite tender and well-glazed. Serve hot.

Serves 6.

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