Best 9 Praline Yam Casserole With Orange Sauce Recipes

PRALINE YAM CASSEROLE WITH ORANGE SAUCE

Steps:

• Cook yams until tender.
• Peel and quarter yams and mash in a large bowl.
• Beat in butter, brown sugar,salt and eggs.
• Turn into a 1-qt casserole dish
• Arrange pecan halves in a pattern on top of casserole.
• Sprinkle top with 1/4 cuo dark brown sugar.
• Drizzle top with 1/4 C melted butter.
• Bake at 375* for 20 minute.
• ********************************.
• Combine sugar, cornstarch, salt, orange peel, orange juice , and lemon juice in a sauce pan.
• Bring to a boil over medium heat.
• Cook until thickened, stirring constantly.
• Remove from heat.
• Stir in butter and bitters.
• Serve warm orange sauce over casserole.

PRALINE YAMS

Steps:

• Heat oven to 350 degrees.
• Place drained yams in an ungreased 1/2 quart casserole or baking dish.
• In a small bowl, combine remaining ingredients; blend well. Sprinkle over yams.
• Bake at 350 for 35 to 40 minutes or until bubbly.

SWEET POTATO PRALINE CASSEROLE

Steps:

• Preheat oven to 350°. In a large bowl, combine eggs, sweet potatoes, sugar, butter, milk and vanilla. Transfer to a greased 11x7-in. baking dish. In a small bowl, mix butter, brown sugar, pecans and flour; sprinkle over top. Bake, uncovered, 50-60 minutes or until top is browned.

SWEET POTATO PRALINE SWIRL

Steps:

• Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 10-15 minutes or until tender. , Drain potatoes and place in a large bowl; mash until smooth. , Preheat oven to 325°. Beat cream, eggs, brown sugar, vanilla, cinnamon and ginger with sweet potatoes; fold in pecans., Transfer to a greased 8-in. square baking dish. Combine sauce ingredients; spoon over potato mixture. Cut through with a knife to swirl the sauce., Bake, uncovered, 30-40 minutes or until a thermometer reads 160°.

ORANGE PRALINE YAMS (TNT)

Steps:

• In mixing bowl, with mixer, beat yams or sweet potatoes until smooth. Mix in remaining yam casserole ingredients, beating until mixture is light and fluffy. Butter a 12 inch porcelain quiche dish or a shallow 2 quart casserole (7 x 11 inches). Pour in yam mixture, smoothing top evenly. Make praline topping by mixing all ingredients together in small bowl. Spread evenly over yams. May be refrigerated covered overnight at this point. Bake at 350 for 45 to 50 minutes or until golden brown and bubbly. Remove from oven and let stand 10 minutes before serving. Serves 10 to 12 Notes from the cookbook: The most sensational yam casserole I ever had was served to me one Thanksgiving by Alan and Barbara Shefter in Washington, D.C. Thanks to the Shefters, my family, friends and classes have been loving it ever since. The yams are fluffy and creamy, and the praline topping is sweet, nutty, crunchy, and beautifully glazed. If you want more of this delectable casserole, double the recipe but make it in two separate casseroles so that the proportions of the filling to the topping remains correct. Sweet potatoes can be used instead of yams. Source: Marlene Sorosky's Year round Holiday Cookbook

PRALINE SWEET POTATOES

Steps:

• Butter one 2 quart casserole dish. Preheat oven to 350 degrees F (175 degrees C).
• In a mixing bowl, combine the sweet potatoes, sugar, vanilla extract, eggs and cream. Blend well, and spread evenly in casserole dish.
• Prepare the topping by combining the butter, brown sugar, flour and pecans. Mix until crumbly, and sprinkle over sweet potato mixture.
• Bake for 30 minutes in the preheated oven.

PRALINE SWEET POTATOES

Steps:

• Heat oven to 350°F.
• Mash potatoes in large bowl. Add dressing, 1/4 cup sugar, ginger and zest; mix well.
• Spoon into 1-1/2-qt. casserole. Combine nuts, remaining sugar, butter and cinnamon; sprinkle over potato mixture.
• Bake 30 min. or until heated through.

ORANGE CARAMEL SAUCE WITH ALMOND PRALINE

Steps:

• Brush cookie sheet with oil. Stir first 3 ingredients in heavy large saucepan over medium heat until sugar dissolves. Cook without stirring until mixture turns deep amber, occasionally swirling pan and brushing down sides with pastry brush dipped into water, about 15 minutes (mixture will bubble vigorously). Remove from heat. Carefully pour half of caramel into heavy small saucepan. Working quickly, place small saucepan over medium heat; add nuts and stir until coated. Pour out nut mixture onto prepared cookie sheet, spreading evenly. Set aside.
• Add cream and butter to remaining hot caramel mixture in large saucepan. Boil until smooth and slightly thickened, whisking often, about 5 minutes. Add orange peel. Transfer sauce to jar; cool. Cool praline completely and chop. (Praline and sauce can be made 2 weeks ahead. Cover separately chill. Bring both to room temperature before using.)

YUMMY YAM CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Poke yams in several places with a fork, then cook them on high power in microwave oven until heated through and soft, about 20 minutes. When cooled, remove skins and place the yams in a large bowl.
• Beat yams until smooth. Then beat in one egg at a time, blending after each addition. Stir in 1/4 cup brown sugar, 1/8 cup melted butter, salt, cinnamon, allspice and nutmeg; beat until the mixture is light and fluffy.
• Transfer mixture to an ungreased 3 quart casserole dish. Arrange the pecans in a single layer on top. Sprinkle with remaining brown sugar and drizzle 1/4 cup melted butter over the top.
• Bake for 25 minutes in the preheated oven, or until browned and bubbly.