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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 10 |
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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! Ingredients:
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 |
Directions:
1. Mix together sugar, cornstarch, salt, orange rind and juice in saucepan.
2. Bring to a boil over medium heat, stirring constantly.
3. Add sherry and butter; stir until butter melts.
4. Sprinkle pecans over yams in shallow casserole; pour syrup over yams, turning yams once to coat with syrup.
5. Bake in 350F degrees over for 25-30 minutes.
6. or until yams are heated through and glazed.
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