This is another recipe from Marlene Sorosky’s Year-Round Holiday Cookbook, 1987. I have adapted the recipe somewhat, mostly in terms of technique. Marlene suggests using a mixer. I don’t. I use this:
Also, my son still clings to his childhood and wants marshmallows on top so I do a small marshmallow topping with the praline topping.
Sweet Potato/Yam Casserole
4 pounds cooked and peeled sweet potatoes or yams – Pierce yams with fork and cook at 400 until soft. Spoon pulp into the potato press and press into a mixing bowl.
Mix in remaining ingredients, making sure each ingredient is totally incorporated and the mixture is light and fluffy
2/3 cup orange juice, without pulp
1 tablespoon grated orange rind
5 tablespoons brandy
2 teaspoons salt
freshly ground pepper to taste
1 teaspoon ground ginger
4 tablespoons butter, melted
1/3 cup golden brown sugar, packed
3 egg yolks
All ingredients incorporated.
Butter a 2-quart casserole (7 by 11 inches). Pour in potato mixture, smoothing top evenly.
Make praline topping by mixing all ingredients together in small bowl.
Praline Topping
2/3 cup golden brown sugar, packed
1 stick butter, melted
1 cup chopped pecans
1 teaspoon ground cinnamon
I find there is too much liquid so I strain topping.
Spread evenly over potatoes. If you have a marshmallow lover, don’t use all the praline topping and use a little marsmallows on one end.
May be refrigerated covered overnight. Above picture is unbaked.
Bake at 350 for 45 to 50 minutes or until golden brown and bubbly. Remove from the oven and let stand 10 minutes before serving.
Serves 10 to 12.
Refined Palate 