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Yam Pudding

6 large yams or sweet potatoes
1/4 cup butter
1/4 cup brown sugar
2 teaspoons lemon peel -- grated
1 tablespoon lemon juice
1/2 teaspoon salt
1/3 cup brown sugar
1/2 cup slivered almonds

Wash yams; drain but do not dry. Set in slow cooker. 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-quart baking dish. Sprinkle remaining 1/8 cup brown sugar and almonds on top. Bake in 350 F oven for 40 to 50 minutes.

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