3 lbs. whole sweet potatoes or yams
1/2 c. chopped pecans
10-12 pecan halves
1/3 c. dry sherry
3 tbsp. butter
3 tbsp. oil
1/2 tsp. salt

Bake sweet potatoes until soft, cool, peel. (Do not use canned potatoes.) Saute pecans in butter and oil until lightly browned. Mix all ingredients (except pecan halves) in food processor or blender until potatoes and pecans are finely chopped. Place in 2 quart casserole, top with pecan halves. Heat at 350 degrees for 30 minutes or microwave before serving. Serves 8.