• 4 lb fresh yams, peeled and quartered
  • 2/3 cup fresh orange juice
  • 5 tablespoon brandy
  • 4 tablespoon butter, melted
  • 1 tablespoon grated orange zest
  • 2 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 dash freshly ground black pepper to taste
  • 3 egg yolks
  • 1/3 cup chopped pecans
  • 2/3 cup packed light brown sugar
  • 1/2 cup butter, melted
  • 1 teaspoon ground ginger


Boil the yams in water to cover until tender, 25 to 30 minutes. Drain and cool.

Cut the yams into chunks and beat with an electric mixer until smooth. Add the orange juice, brandy, butter, orange zest, salt, ginger, black pepper, the egg yolks, and the sugar. Beat until well blended and smooth.

Transfer the mixture to a buttered 7x11-inch baking dish.

Preheat the oven to 350 degrees.

Make the topping by combining the pecans, sugar, butter and ginger in a bowl and mixing well. Spread the topping over the yams and bake until brown and bubbly, about 45 minutes.

Remove from the oven and cool for about 5 minutes before serving.

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