Cookbook:Yam Casserole

| Cuisine of the United States

Ingredients

 * 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

Topping

 * ⅔ cup packed brown sugar
 * ¼ lb butter, melted
 * 1 cup (about 4 oz / 110 g) pecans, chopped
 * 1 teaspoon ground cinnamon

Procedure

 * 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.
 * 2) Make praline topping by mixing all ingredients together in small bowl. Spread evenly over the yams. May be refrigerated covered overnight.
 * 3) Bake at 350°F (180°C) for 45–50 minutes or until golden brown and bubbly.
 * 4) Remove from oven and let stand 10 minutes before serving.