2 (2 lb. 8 oz.) cans yams, drained or 4 lbs. cooked, peeled and sliced fresh yams or sweet potatoes
2/3 c. orange juice
1 tbsp. grated orange peel
5 tbsp. brandy
2 tsp. salt
1 tsp. ground ginger
4 tbsp. (1/2 stick) butter, melted
1/3 c. brown sugar
3 egg yolks

In mixing bowl with the beater, beat yams until smooth. Mix in remaining ingredients, beating until mixture is light and fluffy. Butter a 12-inch quiche dish or a shallow 2-quart casserole dish (7x11). Pour yam mixture in dish, smoothing top evenly.

Make Praline Topping (recipe follows) by mixing all ingredients together in a small bowl. Spread evenly over yams. (At this pint, casserole may be refrigerated overnight, covered.)

Bake at 350 degrees for 45-50 minutes or until golden brown and bubbly. Remove from oven and let stand 10 minutes before serving. If you double the recipe, make it in 2 separate casseroles so proportions of topping remain correct. Serves 10-12.

PRALINE TOPPING:

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

This is a must at our house at holiday time!