Cookbook:Yam Casserole

Cookbook | Ingredients | Recipes | Cuisine of the United States


  • 2 cans (2 lb. 8 oz., 900g) yams, drained (or 4 lbs., 1.8kg cooked, peeled, sliced yams)
  • 2/3 cup orange juice
  • 1 tablespoon orange rind, grated
  • 1/2 cup bourbon
  • 2 teaspoons salt
  • 1 teaspoon ginger, ground
  • 4 tablespoons butter, melted
  • 1/3 cup brown sugar, packed
  • 3 egg yolks
  • fresh pepper to taste


  • 2/3 cup brown sugar, packed
  • 1/4 lb. butter, melted
  • 1 cup pecans, chopped (about 4 oz., 110g)
  • 1 teaspoon ground cinnamon


In mixing bowl with electric mixer, beat yams (or sweet potatoes). Add in remaining main ingredients, beating until mixture is light and fluffy. Butter a 12" porcelain quiche dish or a shallow 2 quart casserole dish (7"x11" / 18cm x 28cm). 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 ten minutes before serving.

Serves 10-12.

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