3 large oranges
2 (16 oz.) cans yams
1/3 c. packed brown sugar
1/4 c. butter, melted
Toasted coconut
Maraschino cherries

Cut oranges in half. Squeeze, reserving 1/4 cup of juice. Carefully remove pulp from oranges. Scallop edges. Beat yams until smooth. Beat in orange juice, brown sugar and 3 tablespoons of butter.

Put yam mixture into shells. Brush edges of shells with remaining butter. Place filled shells in baking dish. Bake for 20 to 30 minutes at 350 degrees. Garnish with coconut and cherries.