I have never been a big fan of the sweet potato casserole topped with marshmallows.  But this recipe strikes just the right note for me between sweet and tart.  I make these the day before or in the morning and then just put them into the oven 30 minutes before dinner.  And when I saw sweet potatoes, I really am talking about yams.

3 large sweet potatoes
1/2 c cranberry relish
1 c brown sugar
1/2 c butter
1/2 tsp salt
1/2 craisens
1/2 c pecans
salt and pepper

1. Heat oven to 325 degrees.  Scrub and pierce sweet potatoes.  Cook in a dish for 1 1/2 hours or till tender.  Cool slightly.
2. Cut tops off of potatoes.  Scrape out the inside pulp into a separate bowl, leaving behind a thin shell of potato.
3. Mash the pulp in a mixer along with the relish, sugar, butter and 1/2 tsp salt.  Stir in craisens.
4. Sprinkle sweet potato shells with salt and pepper.  Fill with mashed potato mixture.  Top with nuts.  bake for 20-30 minutes at 350 degrees.