4 pounds Sweet Potatoes
5 T Grand Marnier
4 T Butter, Unsalted, Melted
0.33 Cups Brown Sugar, Packed
1 T Orange Zest
2 tsp Salt
1 tsp Ground Ginger
3 each Egg Yolks
Topping
1 Cups Pecans, chopped
0.66 Cups Brown Sugar, packed
0.5 Cups Butter, unsalted, melted
1 tsp Cinnamon, ground
Preheat your oven to 350
Peel and chop the sweet potatoes
Place in a large sauce pot, cover with cold water and boil until tender
Strain the sweet potatoes and place in a large bowl
Puree the potatoes with either and immersion blender or in batches with a food processor
Add the orange juice, Grand Marnier, butter, brown sugar, orange zest, salt, ginger and egg yolks
Stir until combined well
Pour into a pyrex/glass dish of your choice
In a seperate bowl mix the pecans, brown sugar, melted butter and cinnamon. Sprinkle this over the top of the sweet potatoes, I would make extra for a real nice crust.
Cover with foil and bake for 35 minutes
After 35 minutes remove foil and bake for a couple more minutes to toast the pecan topping.
