| | Directions | | In a mixing bowl, beat yams or sweet potatoes until smooth. Mix in remaining ingredients through egg yolks and beat until the mixture is light and fluffy. Butter a shallow 2 quart casserole (7 x 11"). Pour in yam mixture, smoothing top. Praline Topping: In a small bowl, mix remaining ingredients and spread evenly over the yams. May be made ahead and refrigerated, covered, overnight. Bake at 250° for 45-50 minutes or until golden brown and bubbly. Remove from oven and allow to stand 10 minutes before serving. Serves 10-12. |
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| Ingredients | | - |  | 2 cans yams, drained (OR: 4 lb cooked/peeled/sliced fresh yams or sweet potatoes) (2 lb 8 ounce cans) |
| - | | 2/3 cup orange juice or rum |
| - | | 1 tablespoon grated orange rind |
| - | | 2 teaspoons salt |
| - | | Ground pepper to taste |
| - | | 1 teaspoon ground ginger |
| - | | 4 tablespoons butter, melted |
| - | | 1/3 cup brown sugar |
| - | | 3 Egg Yolks |
| - | | Praline Topping |
| - | | 2/3 cup brown sugar |
| - | | 1/2 cup butter, melted |
| - | | 1 cup pecans, chopped |
| - | | 1 teaspoon ground cinnamon |
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