Title: Cherried sweet potato scallop
 Categories: Fruits
      Yield: 6 Servings
 
  3 1/2 lb Sweet Potatoes (Plain Canned
           -Or Fresh)
      1 lb Tart Cherries, Drained (1
           -Can)
      1 tb Butter Or Regualar Margarine
    2/3 c  Brown Sugar, Firmly Packed
    1/4 c  Granulated Sugar
  1 1/2 ts Salt
      1 c  Water
      4 tb Butter Or Regular Margarine
    1/2 c  Orange Juice
    1/2 lb Regular Marshmallows
 
  Try this the next time you make Sweet Potatoes instead of Potatoes.
  
  Yield: 8 to 10 servings.
  
  If using raw sweet potatoes, pare and cut into slices 1/2 to 3/4 inch
  thick.  Place in a saucepan and add 1 cup of water and cook until
  tender. If using canned, drain.
  
  Useing 1 Tbls of butter, greas a 9 X 13 X 2-inch baking pan and add
  the sweet potatoes and cherries.
  
  Combine the remaining ingredients except the marshmallows in a
  saucepan and cook until you have a thin syrup. Pour the syrup over
  the sweet potatoes and cherries.  Bake in a 350 degree F. oven for 30
  minutes or until the syrup is thick.  Just before serving top with
  the marshmallows and return to the oven to brown.
  
  From The National Red Cherry Institute