Ingredients
- 4 pounds yams or sweet potatoes-cooked, peeled and sliced. (May use 2- 2pound 8 ounce cans yams)
- 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)
- 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
Directions
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 shallow baking dish, or a 2 quart casserole (7X11 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 at this point and refrigerated, covered, overnight. If refrigerated, remove casserole from refrigerator and allow to stand at room temprature before baking.
Preheat oven to 350 degrees. Bake the prepared dish for 45-50 minues or until golden brown and bubbly. Remove from oven and allow to stand for 10 minutes or so before serving. NOTE: If you double this recipe, make it in two separate baking dishes so that the proportion of filling to topping remains the same.
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Submitted 6/13/05.
Source: Melinda Lee.com
Submitted By: LB
cbatorjr@aol.com
Praline Yams