2 (18 oz.) cans yams, drained or 3 fresh cooked yams
1/2 tsp. nutmeg
1/4 tsp. allspice
1/4 tsp. salt, optional
2 tbsp. butter, melted
1 tbsp. sherry, optional

Mash soft yams well adding spices with melted butter and sherry. Line a 9 inch pie plate, building up the edges.

FILLING:

2 tbsp. butter
1 med. onion, sliced or minced
1 or 2 (3 oz.) cans sliced mushrooms, drained
1/2 c. quartered lg. stuffed olives, optional
1 can Cream of Mushroom or Celery soup, undiluted
Dash of pepper
2 c. cooked chicken, cubed

Saute minced onion in skillet with butter until tender. Add mushrooms with their liquid and the remaining ingredients, stirring occasionally. Pour mixture into yam pie crust. Bake 30 minutes in 350 degree oven.