6 big yams
1 lb. pecans, chopped
1 jar marshmallow cream
8 oz. whipping cream (whipped thick)
13 oz. jar maraschino cherries, chopped
4 oz. butter
8 oz. brown sugar
1/2 tsp. ground cloves

Bake yams about 1 1/2 hours, peel and mash. Roast pecans until browned and crisp, mix into yams. Add remaining ingredients one at a time to yams, mixing well after each addition. Serve hot, topped with dollop of Cool Whip and whole maraschino cherry.