RCI-VG.002.0206.001
Yam casserole
Cuisine of the United States
Prep30 min
Cook30 min
Total60 min
Servings4
Difficultyintermediate
Ingredients
- (2 lb. 8 oz.) yams2 cansdrained (or 4 lbs. cooked, peeled, sliced yams)
- 2/3 cup
- orange rind1 tablespoongrated
- 1/2 cup
- 2 teaspoons
- ginger1 teaspoonground
- butter4 tablespoonsmelted
- brown sugar1/3 cuppacked
- 3 unit
- 1 unit
Method
1
Preheat the oven to 350°F and lightly butter a 9x13-inch baking dish.
2
Drain the canned yams (or use freshly cooked and peeled yams), then slice them into 1/4-inch thick rounds and arrange half of them in the prepared baking dish.
3
In a medium bowl, whisk together the orange juice, grated orange rind, bourbon, salt, ground ginger, and fresh pepper until combined.
4
In a separate bowl, whisk the egg yolks together, then slowly add the orange juice mixture while whisking constantly to temper the yolks.
5
Drizzle the melted butter over the yam layer in the baking dish, then sprinkle half of the brown sugar over the top.
6
Layer the remaining yam slices over the brown sugar, then pour the egg yolk and orange juice mixture evenly over the yams.
7
Sprinkle the remaining brown sugar over the top of the casserole, creating an even distribution.
8
Bake for 35 minutes until the top is golden brown and the mixture is set but still moist.
35 minutes
9
Remove the casserole from the oven and let it rest for 5 minutes before serving.