Country Chef Reader

Betty's Brandied Sweet Potatoes Day #9
1 cup pecans or walnuts, broken
1 cup coconut, flaked (optional)
1/4 cup dark brown sugar
1 cup dried cranberries or currents
2/3 cup brandy
4 cups yams or sweet potatoes, cooked and sliced or
2 large cans yams, drained and sliced
2 cup miniature marshmallows
1-6 ounce jar maraschino cherries

Preheat oven to 350°. Combine pecans, coconut, brown sugar, dried cranberries and brandy into a large-size bowl; mix well. Cover and chill overnight.

The next day slice sweet potatoes into bowl with brandy mixture; gently stir. Place 1/2 the sweet potato mixture into a buttered 11" X 13" X 2" baking dish baking dish; add a layer of marshmallows and then place remaining sweet potatoes over marshmallows. Drain cherries, reserving ¼ cup juice. Arrange cherries over top of sweet potatoes; sprinkle with reserved cherry juice. Bake uncovered for 30 minutes.
Yield: 12 servings

Kid Friendly Whipped Yams

1 large can yams
1/4 cup butter or margarine, melted
1/4 cup heavy cream or evaporated milk
1 to 1 1/2 cups miniature marshmallows
1/2 teaspoon salt
1/2 cup pecans, finely chopped (optional)

Preheat oven to 350°. Mash yams with some liquid from the can. Begin whipping the potatoes with an electric hand mixer; mix in the melted butter and then the cream and salt. Fold in marshmallows by hand. Mix in nuts by hand or put sprinkle on the top, if desired. Bake in 8" x 8" buttered baking dish for 20 minutes. Yield: 4 to 6 servings

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