6 lg. yams or sweet potatoes
1/2 c. brown sugar, firmly packed
1 tbsp. cornstarch
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 c. orange juice
2 tbsp. butter
Salt
1/4 c. chopped pecans

Pierce skin of each yam several times with fork or knife. Arrange yams on microwave-safe paper towel in oven, leaving about 1 inch in between each yam. Cook on full power for 16 to 21 minutes or until tender. Turn yams over halfway through cooking time. Let stand until cool enough to handle.

Combine brown sugar, cornstarch, cinnamon, and nutmeg in 1-quart casserole. Gradually stir in orange juice. Cook, covered, on full power for 3 to 5 minutes, or until thickened and bubbling. Stir 1 to 2 times during cooking time. Stir butter into sauce. Set aside.

Peel yams and cut in half lengthwise. Place yams in 2-quart utility dish. Season with salt. Sprinkle with pecans. Pour sauce over yams. Heat on full power for 2 1/2 to 4 1/2 minutes, or until heated through and bubbling. Great at Christmas!