Orange Praline Yams
Source of Recipe
YEAR-ROUND HOLIDAY COOKBOOK by Marlene Sorosky
List of Ingredients
Two 2-lb 8-oz cans yams, drained, or 4 lbs cooked, peeled and sliced fresh yams or sweet potatoes
2/3 cup orange juice
1 TBS grated orange rind
4 TBS brandy
1 tsp salt
freshly ground pepper, to taste
1 tsp ground ginger
4 TBS (1/2 stick) butter, melted
1/3 cup light brown sugar, packed
3 egg yolks
PRALINE TOPPING
2/3 cup light brown sugar, packed
1/4 lb butter
1 cup chopped pecans (about 4 oz)
1 tsp ground cinnamon
Recipe
With electric mixer, beat yams or sweet potatoes until smooth. Mix in remaining ingredients, beating until mixture is light and fluffy. Butter a 12-inch porcelain quiche dish or a shallow 2-quart casserole (7 by 11 inches). Pour in yam mixture, smoothing top evenly.
Make praline topping by mixing all ingredients in a small bowl. Spread evenly over the yams.
*May be refrigerated covered overnight.
Bake at 350 for 45-50 minutes or until golden brown and bubbly. Removed from the oven and let stand 10 minutes before serving.
Serves 10 to 12.
If you double the recipe, make it in two separate casseroles so that the proportions of the filling to the topping remain correct.
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