Yam Casserole

Name: Yam Casserole
Yield: 10 servings
Ingredients: 2 cans (2 lb + 8 oz / 900 g) yams or sweet potatoes, drained (or 4 lb / 1.8 kg cooked, peeled, and sliced yams); ⅔ cup orange juice; 1 tablespoon grated orange rind; ½ cup bourbon; 2 teaspoons salt; 1 teaspoon ground ginger; 4 tablespoons butter, melted; ⅓ cup packed brown sugar; 3 egg yolks; Fresh pepper to taste; ⅔ cup packed brown sugar; ¼ lb butter, melted; 1 cup (about 4 oz / 110 g) pecans, chopped; 1 teaspoon ground cinnamon

serves 10

Ingredients

2 cans (2 lb + 8 oz / 900 g) yams or sweet potatoes, drained (or 4 lb / 1.8 kg cooked, peeled, and sliced yams)
⅔ cup orange juice
1 tablespoon grated orange rind
½ cup bourbon
2 teaspoons salt
1 teaspoon ground ginger
4 tablespoons butter, melted
⅓ cup packed brown sugar
3 egg yolks
Fresh pepper to taste
⅔ cup packed brown sugar
¼ lb butter, melted
1 cup (about 4 oz / 110 g) pecans, chopped
1 teaspoon ground cinnamon

Steps

In mixing bowl with electric mixer, beat yams. Add in remaining main ingredients, beating until mixture is light and fluffy. Butter a 12-inch porcelain quiche dish or a shallow 2 quart casserole dish (7x11 inches / 18 x 28 cm). Pour in yam mixture, smoothing top evenly.
Make praline topping by mixing all ingredients together in small bowl. Spread evenly over the yams. May be refrigerated covered overnight.
Bake at 350°F (180°C) for 45–50 minutes or until golden brown and bubbly.
Remove from oven and let stand 10 minutes before serving.

More recipes with yams, orange, bourbon, ginger, butter, eggs, brown sugar, pecans or cinnamon

Adapted from “Yam Casserole” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.