4 or 5 (30 oz.) yams, cooked, drained and mashed
1 (8 oz.) can crushed pineapple, drained
1/2 c. water chestnuts, sliced
1/2 c. brown sugar, firmly packed
1/2 tsp. salt
1 tbsp. cream sherry
3 tbsp. butter, melted
1/4 c. fine dry bread crumbs

With a fork, blend yams, pineapple, water chestnuts, sugar, salt, sherry and 2 tablespoons of the butter. Put into a shallow, 1 quart baking dish. Stir remaining butter quickly into bread crumbs and spread mixture evenly over the yams. Bake uncovered in a 350 degree oven for 40 minutes or until heated through. Makes 4 to 6 servings.