YAMS WITH PRALINE TOPPING

For the yams:

2 40-ounce cans yams, drained

1/4 cup brandy

2 or 3 heaping tablespoons sweet orange marmalade

1/2 teaspoon salt

1/4 cup brown sugar

1/2 teaspoon grated ginger root (see note)

1/4 teaspoon ground pepper

For the praline topping:

2/3 cup brown sugar

1 1/2 cups chopped pecans

1/4 teaspoon ground cinnamon

1/2 cup melted butter

Mash yams until smooth, mix in the rest of the ingredients. Spoon into a buttered 9-by-12-inch baking pan. Mix topping ingredients thoroughly. Then spread evenly over the yams. Bake in a preheated oven at 350 for 45 to 60 minutes, until brown and bubbly.

 Note: Ginger root from a jar is fine. Serves 12.