Preheat oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
Wash and dry the yams. Pat dry and prick all sides with a fork. Place on the prepared baking sheet and bake for 40 to 50 minutes or until soft. Remove from the oven and allow the yams to cool until they are easy to handle.
Reduce the oven temperature to 350 degrees and line a second baking sheet with parchment paper.
Once cooled enough to handle, cut the yams and scoop out the flesh and place in a medium mixing bowl. Mash until smooth. Stir in 2 tablespoons of the maple syrup, orange zest, ginger, cinnamon, egg white and salt.
In a second mixing bowl, combine the coconut, pecans, and remaining maple syrup. Carefully form the yam mixture into 2 inch balls and gently roll the yam balls in the coconut pecan mixture. Gently press the coconut into the ball as needed. Place 1 inch apart on the second prepared baking sheet.
Bake for about 15 minutes. Cool slightly before serving.