Praline Yams
2 (2-pound 8-ounce) cans yams - drained OR 4 pounds, fresh yams or sweet potatoes - cooked, peeled and sliced
2/3 cup orange juice
1 tablespoon,grated orange zest (the colored part of the peel - no white)
5 tablespoons brandy
2 teaspoons salt
freshly ground pepper to taste
1 teaspoon ground ginger
4 tablespoons (1/2 stick) butter - melted
1/3 cup light or golden brown sugar (packed measure)
3 egg yolks
Praline topping
2/3 cup light or golden brown sugar
1/4 pound (1 stick) butter - melted
1 cup chopped pecans (about 4 ounces)
1 teaspoon ground cinnamon
In a mixing bowl, with an electric mixer, beat the yams until smooth. Blend in remaining ingredients (except topping) and continue to beat until mixture is light and fluffy.
Butter a 12-inch porcelain quiche pan or other shallow baking dish, or a 2-quart casserole (about 7 X 11 inches). Pour the yam mixture into the buttered dish, smoothing the top evenly.
Prepare the praline topping by blending together all topping ingredients in a small bowl. Spread the topping mixture evenly over the yams in the baking dish. [May be made ahead to this point and refrigerated, covered, overnight. If refrigerated, remove casserole from refrigerator and allow to stand at room temperature before baking.]
Preheat oven to 350°. Bake the prepared dish for 45-50 minutes or until golden brown and bubbly. Remove from oven and allow to stand for 10 minutes or so before serving.
Serves 10-12
Cook's Note: If you double this recipe, make it in two separate baking dishes, so that the proportion of filling to topping remains in the same balance.
Submitted by sooz
Vegetables, Side Dishes & Salads
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