Yam Casserole

• 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

Ingredients for 11 servings (2.7 kg) · the original recipeShow how each ingredient was counted

Method

1. 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.

   Mixer
2. 2

   Make praline topping by mixing all ingredients together in small bowl. Spread evenly over the yams. May be refrigerated covered overnight.

3. 3

   Bake at 350°F (180°C) for 45–50 minutes or until golden brown and bubbly.

   Oven
4. 4

   Remove from oven and let stand 10 minutes before serving.

   Oven