5-6 fresh yams
1 (16 oz.) can apricot halves
3 tbsp. brown sugar
1 tbsp. cornstarch
1/4 tsp. salt
1 tsp. cinnamon
3/4 c. raisins
3 tbsp. sherry
1 tsp. grated orange peel
1 c. fresh whole cranberries
Miniature marshmallows

Cook yams until tender. Peel and slice into 6x10 inch glass baking dish. Sprinkle with salt. Drain apricots (reserve syrup). Add water to make 1 cup. Set aside. Arrange apricots to cover tops of yams in dish.

In saucepan, combine sugar, cornstarch, salt and cinnamon, stir in syrup and raisins and cook until boiling. Remove from heat and stir in sherry and peel. Pour over yams. Toss cranberries on top. Cover with marshmallows. Bake uncovered at 350 degrees for 25-30 minutes. Serves 6-8.