2 (16 oz.) or 1 (20 oz.) can cut yams
5 tbsp. butter
1/3 c. brown sugar, firmly packed
1/3 c. chopped pecans (optional)
1 c. miniature marshmallows (optional)

Pour sweet potatoes and liquid into 2-quart saucepan. Cook until potatoes are heated through. Drain liquid and set aside.

While sweet potatoes are heating, combine butter 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.

VARIATION: One cup miniature marshmallows may be added on top of dish just before serving and placed under broiler until golden brown. Watch closely.