1 c. pecan halves
1 stick butter
2/3 c. brown sugar

Chop pecans coarsely. Melt butter, add pecans and sugar. Bring to a boil. Stir until sugar dissolves, cool to room temperature.

FILLING:

1 lb. yams or sweet potatoes
1 c. half and half
2/3 c. brown sugar
3 lg. eggs
1 tsp. cinnamon
1 tsp. ginger
1/4 tsp. salt

Preheat oven to 400 degrees. Bake yams 1 hour (pierce them). Cool slightly, peel and mash. Add 1 1/4 cups mashed yams, half and half, sugar, eggs, cinnamon, ginger, salt and blend until completely smooth. Spread praline mixture evenly over chilled pie crust, top with filling. Bake until almost set about 40 minutes at 375 degrees.

TOPPING:

2 c. pecan halves
2/3 c. brown sugar
1/2 stick butter

Coarsely chop 1 cup pecans. Add sugar and butter and blend until just combined. Stir in remaining 1 cup pecans. Sprinkle topping evenly over pie. Return pie to oven and bake until knife inserted in center comes out clean, about 25 minutes. Cool completely if desired. Serve with whipped cream.