Praline Yam Casserole

  • Yield: 8 servings


4medium yams cooked and peeled or two 1-pound 4-ounce cans
2-- eggs, beaten
1/2cup dark brown sugar
1/3cup melted butter
1teaspoon salt
1/2cup pecan halves
Orange Sauce:
1/3cup granulated sugar
1teaspoon cornstarch
1/8teaspoon salt
1teaspoon grated orange peel
1cup orange juice
1teaspoon lemon juice
2teaspoons butter
1tablespoon orange liqueur (optional)
3dashes aromatic bitters (optional)


  1. Peel and quarter yams.  Boil until tender.  Drain and mash.  Combine yams with eggs, 1/4 cup brown sugar, 2 tablespoons of melted butter and salt.  Place mixture in a 1-quart casserole.  Arrange pecan halves in a pattern over the top.  Sprinkle with the remaining 1/4 cup brown sugar and drizzle with remaining butter.  Bake uncovered in a 375F oven for 20 minutes.  Serve with orange sauce. 
  2. To prepare the orange sauce.  Put first six ingredients in the top of a double boiler.  Bring to a boil over medium heat, stirring constantly until sauce thickens.  Remove from heat.  Stir in butter.  Add orange liqueur and/or bitters if desired.

Recipe reprinted with permission from the Junior League of Baton Rouge, Inc.’s River Road Recipes II (Baton Rouge, Louisiana, 1976).