Ingredients
2-16 oz. cans or 1-29 oz. can yams, cut or whole
5 tablespoons butter or margarine
⅓ cup brown sugar, firmly packed
⅓ cup chopped pecans (optional)
1 cup miniature marshmallows (optional)
Directions
STOVE TOP DIRECTIONS: Pour sweet potatoes and liquid into 2-qt. saucepan. Cook until potatoes are heated through. Drain liquid and set aside. While sweet potatoes are heating, combine butter or margarine and brown sugar in 1-quart saucepan and cook until hot but not boiling. Add nuts to sauce, if desired, and pour over hot sweet potatoes. Stir just to coat. Serve immediately.
*One cup miniature marshmallows may be added on top of dish just before serving and placed under broiler until golden brown. Watch closely.