4 md Yams; cooked, peeled,
- quartered -OR-
32 oz Yams (2 cans); drained
3 lg Eggs
1/2 c Dark brown sugar; firm pack,
- divided
1/3 c Butter; melted, divided
1 ts Salt
1/2 c Pecan halves
MMMMM------------------------ORANGE SAUCE-----------------------------
1/3 c Sugar
1 tb Corn starch
1/8 ts Salt
1 ts Orange peel; grated
1 c Orange juice
1 tb Lemon juice
2 tb Butter
1 tb Grand marnier
3 ds Angostura bitters
Mash yams in large bowl. Beat in eggs, 1/4 cup of the sugar, 2 tb
melted butter, and salt. Pour into 1 qt casserole dish. Arrange
pecan halves in pattern over top; sprinkle with remaining 1/4 cup
sugar and drizzle with remaining melted butter. Bake, uncovered, at
375°F for 20 minutes. Serve with warm Orange Sauce.
Orange Sauce:
Blend sugar, corn starch, and salt in saucepan; add grated orange
peel, orange juice, and lemon juice. Bring to a boil over medium
heat, stirring constantly until sauce is thickened. Remove from
heat and stir in butter, Grand Marnier, and angostura bitters.
