Praline Yams with Orange Sauce
2, 16 oz. cans sweet potatoes
¾ c. dark brown sugar (divided in half)
½ c. melted butter (divided in half)
1 t. salt
Pecan halves enough to cover top of yams, about ½ to 2 c.
½ c whipping cream
Preheat oven to 350 degrees, and butter a 7 by 11 inch glass-baking dish.
Drain sweet potatoes, place in bowl and mash with potato masher or put in food processor fitted with a steel blade and puree, try not to leave any lumps.
With the potatoes in a large mixing bowl add half the brown sugar, half the melted butter, the salt, and the cream, mix to combine. Beat the 2 egg lightly in a small bowl and then add to the potato mixture, stir until completely incorporated. Turn the potatoes into the prepared baking dish.
Evenly arrange the pecan halves on top of the potatoes, sprinkle with remaining brown sugar and then drizzle with the remaining melted butter.
Bake the sweet potatoes in a preheated 350 degree oven for 30 minutes or until puffed. The brown sugar and butter will caramelize on top and the pecans will become lightly toasted.
Serve right away with Orange sauce.
1 ½ c. orange juice
1 t. orange zest
2 T. lemon juice
¼ c. sugar
4 t. cornstarch
Put the above ingredient in a small pot and whisk together being careful to leave no cornstarch lumps. Over medium heat cook stirring until mixture boils. Remove from heat and add.
1 T. butter
Dash of Angosturers Bitters
3 T. Grand Marnier (or more to taste)
Mix well and serve sauce with Pralines Yams