Yam Sunbursts - cooking recipe

Ingredients

3 large oranges
2 cans (16 oz. each) yams, drained
1/3 c. packed light brown sugar
1/4 c. butter or margarine, melted
toasted coconut, mint sprigs or maraschino cherries

Preparation

Cut oranges into halves; squeeze, reserving 1/4 cup juice. Carefully remove pulp from orange shells.
Make scalloped design on edges of orange shells, using small end of melon baller.