Cookbook:Yam Casserole

Yam Casserole
Category	Casserole recipes
Servings	10–12
Difficulty

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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

Topping

• ⅔ cup packed brown sugar
• ¼ lb butter, melted
• 1 cup (about 4 oz / 110 g) pecans, chopped
• 1 teaspoon ground cinnamon

Procedure

1. 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.
2. Make praline topping by mixing all ingredients together in small bowl. Spread evenly over the yams. May be refrigerated covered overnight.
3. Bake at 350°F (180°C) for 45–50 minutes or until golden brown and bubbly.
4. Remove from oven and let stand 10 minutes before serving.