This recipe makes THE BEST yam casserole we've ever eaten.
Makes 8 to 12 servings.
Two 2-lb 8oz cans of yams, drained, or 4 lbs. cooked, peeled fresh
2/3 cup orange juice
1 T grated orange rind
5 T. brandy or rum
2 t. salt
freshly ground pepper to taste
1 t. ground ginger
4 T. butter, melted
1/3 c. light or golden brown sugar, packed
3 egg yolks
2/3 cup light or golden brown sugar
1 stick butter, melted
1 c. chopped pecans
1 t. cinnamon
Beat yams till smooth. Add rest of ingredients and beat till smooth.
Place in greased casserole and smooth top.
Mix and spread evenly over top of casserole.
Bake 350F for 45-50 min. till golden brown and bubbly.
Notes: Use a 12" shallow quiche dish. The night before, make sweet potato part. Recipe may be doubled or tripled, but do not make in a deeper dish or the ratio between potatoes and topping will be off.