toes twice. Let stand 5 minutes. Drain, peel, and

toes twice. Let stand 5 minutes. Drain, peel, and cut into 1/2-inchthick slices. (Or, cqt up canned potatoes.) In a 1-quart passerole layer ingredients as above. Cook, uncovered, on high for 3 to 5 minutes or' till glazed, spooning liquid over potatoes once. If desired, sprinkle nuts or marshmallows on top. Cook, uncovered, on high about 1 minute more or till marshmallows melt. Peachy Sweet Potatoes Prepare as above, except stir 1/8 teaspoon ground ginger into the brown sugar. Drain and cut up one 8 3/4-ounce can peach slices; layer with sweet potatoes. Do not use microwave directions. Baked Sweet Potatoes Oven 425 degrees Scrub sweet potatoes thoroughly with a brush. Pat dry. If desired, for soft skins, rub with shortening, margarine, or butter; prick potatoes with a fork. (Or, if desired, skip rubbing skins. Prick potatoes; wrap each in foil.) Bake in a 425 degrees oven for 40 to 60 minutes (in a 350 degrees oven for 70 to 80 minutes) or till tender. When done, roll each potato gently under your hand. Cut a crisscross in each top with a knife. Press in and up on the ends of each potato.

Microwave directions: Scrub 6to 8-ounce sweet potatoes. Pat dry and prick. Do not rub with shortening, margarine, or butter. On a plate, arrange potatoes spoke fashion. Micro-cook, uncovered, on 100 percent power (high) till tender. Allow £ 5 to 7 minutes for 1 potato, 7 to 9 minutes for 2 potatoes, or 13 to 16 ,> minutes for 4 potatoes, rearranging > and turning potatoes over once. Let £ stand 5 minutes. Continue as above, Grill directions: Scrub sweet ^ potatoes. Pat dry. If desired, for soft skins, rub potatoes with shortening, ^ margarine, or butter. Prick potatoes. £ Wrap each potato in a 7-inch square > of heavy foil. Grill potatoes on an * uncovered grill directly over medium-slow coals for 1 to 2 hours or till « tender. Continue as above. 'd