Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Yam | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cans (2 lb + 8 oz / 900 g ) yams or sweet potatoes, drained (or 4 lb / 1.8 kg cooked, peeled, and sliced yams)
- ⅔ cup orange juice
- 1 tablespoon grated orange rind
- ½ cup bourbon
- 2 teaspoons salt
- 1 teaspoon ground ginger
- 4 tablespoons butter , melted
- ⅓ cup packed brown sugar
- 3 egg yolks
- Fresh pepper to taste
Directions
In mixing bowl with electric mixer , beat yams. Add in remaining main ingredients, beating until mixture is light and fluffy. Butter a 12-inch porcelain quiche dish or a shallow 2 quart casserole dish (7x11 inches / 18 x 28 cm). Pour in yam mixture, smoothing top evenly.
Make praline topping by mixing all ingredients together in small bowl. Spread evenly over the yams. May be refrigerated covered overnight.
Bake at 350°F (180°C) for 45–50 minutes or until golden brown and bubbly.
Remove from oven and let stand 10 minutes before serving.