Praline Yam Casserole

  • Yield 8 servings

This is sweet enough to serve as a dessert.


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




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