4 lb. fresh yams
2/3 c. fresh orange juice
1 tbsp. orange rind
5 tbsp. Grand Marnier
2 tsp. salt
1 tsp. ground ginger
4 tbsp. butter, melted
2/3 c. brown sugar, packed
3 egg yolks
Fresh ground pepper to taste

Boil yams until tender, peel and slice. In large mixing bowl, beat yams with electric mixer until smooth. Mix in remaining yam casserole ingredients and beat until fluffy.

Butter a 12 inch quiche dish or shallow 2 quart casserole (7 x 11 inch). Pour in yams, smooth top and spread pecan topping evenly over yams. (May cover with plastic and refrigerate overnight.) Bake at 350 degrees for 45 minutes, until golden and bubbly. Remove from oven and let stand 10 minutes before serving. Serves 12.

PECAN TOPPING:

2/3 c. light brown sugar, packed
1 stick butter, melted
1 c. chopped pecans (4 oz.)
1 tsp. ground cinnamon