Clark’s Favorite Yams
2 lbs. cooked yams and/or sweet potatoes (fresh baked or canned)
Juice of 1 orange or 2/3 cup orange juice
1 Tablespoon orange zest
2 Tablespoons brandy or pure vanilla extract
2 teaspoons salt
Ground pepper, to taste
1 teaspoon ground ginger
2 Tablespoons unsalted butter
1/3 cup brown sugar
¼ cup egg whites ~ OR ~ original recipe calls for 3 egg yolks, beaten

Cook the cleaned yams and/or sweet potatoes until soft; pierce the skin of the yams with a fork in several places then cover in foil and bake in oven 450° for 40-45 minutes, OR microwave on high until tender. Set aside the cooked yams to cool. Remove the skins from the cooled yams and/or sweet potatoes.
Place the prepared yams in a large mixing bowl and mash until smooth (or lumpy, if preferred). Mix in remaining ingredients. Spread the yam mixture into a 8×8 casserole dish, smoothing the layer.
Prepare topping.

*Note: If you are serving a crowd, double all the ingredients. Prepare as directed placing mixture in a 13×9 casserole dish. Bake at 350° for 45 minutes.

Topping:
1 teaspoon cinnamon
2/3 cup brown sugar
1 stick unsalted butter (or ¼ lb.)
1 cup chopped pecans
Optional additions ~
A dash of cayenne to spice things up
A dash of clove or a dash of my orange clove spice mix
½ teaspoon coriander

Mix topping ingredients together; spread topping over the yam mixture.

Bake at 350° for 45 minutes.

Enjoy Clark’s Favorite Yams!