Yams Imperial

One 15-1/4 oz. can sliced pineapple, undrained
Three 15-1/2 oz cans mashed yams or, Four 16 oz cans cut yams, drained and mashed
2 tbsp. butter or margarine, melted
1/4 cup firmly packed brown sugar
1/2 cup toasted slivered almonds
8 marshmallows
8 whole maraschino cherries (1/4 cup)

Drain pineapple, reserving 1/2 cup syrup. Combine yams, pineapple syrup, butter and brown sugar; mix well. Add almonds, mix well. Turn mixture into oiled 2 quart shallow casserole. Bake in 375F oven for 20 minutes or until mixture is heated through. Arrange pineapple slices around edges of casserole. Fill center of pineapple slices with marshmallows. top marshmallows with cherries. Bake 5 minutes more or until marshmallows begin to melt.

Serves 8

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Cajun Country -- New Iberia, Louisiana