Praline Yam Casserole

4 medium yams; cooked, peeled, quartered or 2 (16 ounce) cans yams, drained
3 eggs
1/2 cup sugar, dark brown; firmly packed, divided
1/3 cup butter (or margarine).
; melted and divided
1 teaspoon salt
1/2 cup pecan halves
Orange sauce
1/3 cup sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1 teaspoon orange peel; grated
1 cup orange juice
1 tablespoon lemon juice
2 tablespoon butter (or margarine)
1 tablespoon grand mariner
3 dash angostura bitters

Mash yams in large bowl. Beat in eggs, 1/4 cup of the sugar, 2 tablespoons melted butter, and salt. Pour into 1 quart casserole. Arrange pecan halves in pattern over top; sprinkle with remaining 1/4 cup sugar and drizzle with remaining melted butter. Bake, uncovered, at 375 degrees for 20 minutes. Serve with warm orange sauce. Orange sauce: Blend sugar, cornstarch, 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.