Yam Casserole
This yam casserole is a make-ahead side dish for a crowd, serving 10 to 12. The mashed yams are beaten with orange juice, orange rind and bourbon, so the sweetness has a citrus edge and a little warmth from the spirit. A pecan and brown sugar praline goes on top and turns crisp in the oven. You can assemble it a day early and keep it covered in the refrigerator.
Instructions
Beat the yams in a mixing bowl with an electric mixer until broken down. Add the orange juice, orange rind, bourbon, salt, ginger, 4 tablespoons melted butter, the first measure of brown sugar, egg yolks and pepper, and keep beating until the 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 the yam mixture and smooth the top evenly.
Stir the second measure of brown sugar, the ¼ lb melted butter, the chopped pecans and the cinnamon together in a small bowl to make the praline topping. Spread it evenly over the yams. The dish can be covered and refrigerated overnight at this point.
Bake at 350°F (180°C) for 45 to 50 minutes, until the top is golden brown and the filling is bubbling.
Take the dish out of the oven and let it stand for 10 minutes before serving.
Make it personal.
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