THANKSGIVING PRALINE YAMS
2 (2 lb. 8 oz.) cans yams, drained or 4 lbs. cooked, peeled and sliced fresh yams or sweet potatoes
2/3 c. orange juice
1 tbsp. grated orange peel
5 tbsp. brandy
2 tsp. salt
1 tsp. ground ginger
4 tbsp. (1/2 stick) butter, melted
1/3 c. brown sugar
3 egg yolks
In mixing bowl with the beater, beat yams until smooth. Mix in remaining ingredients, beating until mixture is light and fluffy. Butter a 12-inch quiche
dish or a shallow 2-quart casserole dish (7x11). Pour yam mixture in dish, smoothing top evenly.
Make Praline Topping (recipe follows) by mixing all ingredients together in a small bowl. Spread evenly over yams. (At this pint, casserole may be refrigerated
overnight, covered.)
Bake at 350 degrees for 45-50 minutes or until golden brown and bubbly. Remove from oven and let stand 10 minutes before serving. If you double the recipe,
make it in 2 separate casseroles so proportions of topping remain correct. Serves 10-12.
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2 (2 lb. 8 oz.) cans yams, drained or 4 lbs. cooked, peeled and sliced fresh yams or sweet potatoes
2/3 c. orange juice
1 tbsp. grated orange peel
5 tbsp. brandy
2 tsp. salt
1 tsp. ground ginger
4 tbsp. (1/2 stick) butter, melted
1/3 c. brown sugar
3 egg yolks
In mixing bowl with the beater, beat yams until smooth. Mix in remaining ingredients, beating until mixture is light and fluffy. Butter a 12-inch quiche
dish or a shallow 2-quart casserole dish (7x11). Pour yam mixture in dish, smoothing top evenly.
Make Praline Topping (recipe follows) by mixing all ingredients together in a small bowl. Spread evenly over yams. (At this pint, casserole may be refrigerated
overnight, covered.)
Bake at 350 degrees for 45-50 minutes or until golden brown and bubbly. Remove from oven and let stand 10 minutes before serving. If you double the recipe,
make it in 2 separate casseroles so proportions of topping remain correct. Serves 10-12.
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