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Brandied Candied Yams Casserole

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“Made this for thanksgiving at Riverwood. The topping is fantastic”
READY IN:
55mins
SERVES:
8
YIELD:
16 15
UNITS:
US

Ingredients Nutrition

  • 14 ounces small whole yams (or fresh yams or sweet potatoes cooked) or 14 ounces sweet potatoes, drained (or fresh yams or sweet potatoes cooked)
  • 12 cup packed brown sugar
  • 3 tablespoons brandy
  • 2 tablespoons frozen orange juice concentrate
  • 1 teaspoon salt
  • 2 eggs, slightly beaten

Directions

  1. Topping:
  2. 1/2 c packed brown sugar.
  3. 2 tbsp cold butter.
  4. 2 tbsp all purpose flour.
  5. 1/4 tsp ground cardamon or ground cinnamon.
  6. 1/2 c chopped pecans.
  7. Preheat oven to 350.
  8. In a large bowl, beat the yams with electric mixer on med speed till well mashed.
  9. Add brown sugar, melted butter, brandy, orange juice, water, vanilla and salt.
  10. beat until combined.
  11. add slightly beaten egg and beat until smooth.
  12. transfer to 2 quart rectangular baking dish.
  13. For Topping.
  14. In a small bowl combine the brown sugar flour and cardamom or cinamon.
  15. Using a pastry blender cut in the cold butter until the mixture resembles coarse crumbs.
  16. stir in pecans.
  17. sprinkle the topping over the yams mixture.
  18. bake at 350 for 20 - 25 min.

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