Orange Spice Sweet Potatoes

I know that usually sweet potatoes are thought about for our dinner menus around Thanksgiving and Christmas and we just finished the holiday season, so why bring out a recipe like this now? Because, they are so good, and so good for us, that they are deserving of a place on our tables throughout the year. This dish goes great alongside pork, ham, beef or poultry and could be easily doubled for a larger family or gathering. Blessings...

Recipe:

1-1/2 lbs. Garnet yams, peeled, cut into chunks and boiled until tender in salt-free water.
1 tbsp. butter
3 tbsp. orange marmalade
1-1/2 tsp. minced crystallized ginger
1/2 tsp. cinnamon
1/8 tsp. ground coriander
1/8 tsp. ground mace
1/8 tsp. ground nutmeg
1 tsp. vanilla extract
1/4 cup chopped pecans
1/2 tsp. salt

1. Mash cooked yams and stir in all remaining ingredients. Taste and add more salt, if needed for your taste.
2. Use a spatula to scrape yam mixture into a casserole dish. Bake in 350 degree oven for 20 to 30 minutes or until heated through.

Yield: 2-1/2 cups
5- 1/2 cup servings
Note: I prefer Garnet yams to any other, but any type of yams or sweet potatoes will work.
Note: Casserole can be prepared in advance and reheated in a covered casserole in a 350 degree oven. This will take 35 to 45 minutes; stir once to aid in speeding up the process.

This recipe was adapted from one I found in a spice catalog.