3 lbs. fresh yams (from North Carolina, of course)
1 c. raisins
1 c. crushed pineapple
1/2 c. chopped pecans
2/3 tsp. vanilla
Dashes of ground ginger, cloves, cinnamon (nutmeg, if desired)
Honey
Orange juice
5 pats of butter

Cook yams in large pot covered with water until soft (test with fork) approximately 1 hour. Remove from heat. Drain. Cover with cold water so you can handle. Slip off peel and put through ricer or mash thoroughly with fork.

Add raisins, pineapple, pecans; mix well. Sprinkle spices, honey and orange juice, vanilla to moisten. Mix well.

Pour into casserole that has been greased (or I use butter flavored Pam). Push butter pats down around middle of yams.

Since everything is cooked, can be made ahead of time, refrigerated until needed.

Place on middle rack of oven and heat until bubbly. Then if desired, cover with marshmallows. Return to oven and toast until lightly browned. Delicious.