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Ingredients
ServingsOriginal: Serves 10–12 (calculated as 10)
- yam, or sweet potatoes, drained; or 4 lb / 1.8 kg cooked, peeled, sliced yams2 can
- orange juice2/3 cup
- orange zest, grated1 tbsp
- bourbon1/2 cup
- salt2 tsp
- ginger, ground1 tsp
- butter, melted4 tbsp
- brown sugar, packed1/3 cup
- egg yolks3
- pepper, freshly ground; to taste
- brown sugar, packed; topping2/3 cup
- butter, melted; topping1/4 lb
- pecan nuts, chopped; about 4 oz; topping1 cup
- cinnamon, ground; topping1 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 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.
