Twice Baked Sweet Yams
3 lbs. small, unpeeled sweet potatoes
1/2 C. golden raisins
1 T. light brown sugar
1/4 t. ground cinnamon
1 (8 oz.) can crushed pineapple in own juice, drained
1 t. vanilla extract
2 T. chopped pecans
1 C. miniature marshmallows
Preheat oven to 400�F. Place potatoes on a baking sheet. Cook for 1 hour or
until tender. Let cool 15 minutes. Cut thin slice off top of each; carefully
scoop pulp into a bowl, leaving shells intact. Mash pulp; stir in raisins, brown
sugar, cinnamon, pineapple, and vanilla. Spoon into shells, sprinkle with pecans
and marshmallows. Bake at 350�F. for 15 or until thoroughly heated.
