Ingredients
- 2 1/2 to 3 pounds yams, cooked & peeled
- 2 eggs
- 3/4 cup brown sugar
- 1/2 cup melted butter
- 1 teaspoon salt/cinnamon
- 1 cup pecan halves
Preparation
Baking Directions:
Mash the cooked yams thoroughly.
If the potatoes seem dry, slowly add a little orange juice at a time until they are moist and fluffy, but don't just pour in the full cup of orange juice.
Sometimes the mixture is so moist that it doesn't require any juice.
Beat in the 2 eggs, 1/4 cup brown sugar, 1/4 cup melted butter (notice measurements), salt and cinnamon.
Again, if the potatoes still seem dry, add a little orange juice.
Put the mixture into 1 1/2- to 2-quart casserole dish.
Arrange pecan halves to encrust entire top completely.
Sprinkle with remaining 1/2 cup brown sugar and drizzle with remaining 1/4 cup melted butter Bake at 375 degrees uncovered for 20 minutes or until the sides bubble.
This dish can be made the day before and then cooked the day it will be served.
