Prep 15 mins
Cook 30 mins
This is a recipe my mother always made for Thanksgiving and the sherry made it so elegant. The flavor is like no other sweet potato casserole I have ever had, bar none!
- 1⁄2 cup firmly packed light brown sugar
- 1 teaspoon cornstarch
- 1⁄4 teaspoon salt
- 1 grated orange, juice and rind of
- 3 teaspoons cream sherry
- 1⁄4 cup butter
- 1⁄2 cup broken pecans
- 4 medium yams, cooked,peeled and quartered or 2 (16 ounce) cans yams, drained
- Mix together sugar, cornstarch, salt, orange rind and juice in saucepan.
- Bring to a boil over medium heat, stirring constantly.
- Add sherry and butter; stir until butter melts.
- Sprinkle pecans over yams in shallow casserole; pour syrup over yams, turning yams once to coat with syrup.
- Bake in 350F degrees over for 25-30 minutes.
- or until yams are heated through and glazed.
It was the appeal of pecans and sherry that attracted me to this recipe, which I opted to try for Thanksgiving this year. BIG MISTAKE! The overwhelming orange flavor of this dish (an entire rind, plus juice!) made it completely unpalatable. Perhaps this should be called "Glaze a l'Orange -- Yams Optional."
I liked this a lot. I was apprehensive about he amount of orange juice and rind after the not so great review, but we thought it was wonderful.