Yam Pudding


6 large yams or sweet potatoes
1/4 c. butter or margarine
1/4 c. brown sugar, packed
2 t. grated lemon peel
1 t. lemon juice
1/2 t. salt
1/3 c. brown sugar
1/2 c. slivered almonds

Wash yams; drain but do not dry. Place in crockpot; cover and cook on LOW 4 to 6 hours (depending on size and shape.)
Cool; peel and place in large bowl; mash until smooth. Add butter, 1/4 c. brown sugar, lemon peel, juice and salt; mix well. Spoon into greased 1 1/2 qt. baking dish. Sprinkle with remaining 1/2 c. brown sugar; sprinkle with almonds.
Bake in 350* F. oven for 40 to 50 minutes.