Praline-topped Yams

Praline-topped Yams Recipe - A Delicious American Dish

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 6

Introduction

Praline-topped yams are a delicious and indulgent side dish that is perfect for holiday gatherings or special occasions. The combination of sweet yams, creamy filling, and crunchy praline topping creates a mouthwatering dish that is sure to impress your guests.

History

The origins of praline-topped yams can be traced back to the southern United States, where sweet potatoes are a staple ingredient in many traditional dishes. The addition of a praline topping adds a decadent twist to the classic sweet potato casserole, making it a popular choice for holiday meals and celebrations.

Ingredients

3 cans (1 lb or 454 g each) yams in light syrup, drained
0.5 cup melted margarine
0.5 cup heavy cream
2 large eggs
1 cup firmly packed light brown sugar
0.75 cup chopped pecans
0.25 tbsp ground cinnamon
0.25 tbsp ground nutmeg
1 tbsp vanilla

How to prepare

In a food processor, purée yams with 6 tbsp of melted butter and 2 tbsp of cream. Add eggs and 0.5 cup of brown sugar.
Process until well blended.
Spread half of the potato mixture in a shallow 2 qt (1.89 liter) baking dish.
Using the remaining potato mixture in a pastry bag fitted with a large star tip, pipe large rosettes over the mixture. Preheat the oven to 325°F (163°C).
In a small pan, mix the remaining melted butter, cream, brown sugar, pecans, cinnamon, nutmeg, and 0.25 tbsp of salt.
Bring the mixture to a boil and simmer for 5 minutes.
Remove from heat and stir in vanilla.
Spoon the mixture over the center of the potato mixture and bake for 20 minutes or until bubbly.
If desired, garnish with toasted pecan halves.

Variations

For a healthier version, you can use coconut oil instead of margarine and coconut cream instead of heavy cream.
You can also add a splash of bourbon to the praline topping for an extra kick of flavor.

Cooking Tips & Tricks

Be sure to drain the syrup from the canned yams before pureeing them in the food processor.

- Use a pastry bag fitted with a large star tip to pipe the potato mixture for a decorative touch.

- Toasted pecan halves make a beautiful garnish for this dish and add an extra crunch.

Serving Suggestions

Praline-topped yams are best served as a side dish alongside roasted turkey, ham, or other holiday favorites.

Cooking Techniques

The key to making perfect praline-topped yams is to ensure that the potato mixture is well blended and the praline topping is cooked until bubbly.

Ingredient Substitutions

If you don't have canned yams, you can use fresh sweet potatoes instead. Simply peel and boil the sweet potatoes until tender before pureeing them in the food processor.

Make Ahead Tips

You can prepare the praline topping in advance and store it in the refrigerator until ready to use. Simply reheat the topping before spooning it over the potato mixture and baking.

Presentation Ideas

Garnish the praline-topped yams with toasted pecan halves for a beautiful and elegant presentation.

Pairing Recommendations

Praline-topped yams pair well with savory dishes such as roasted meats, green beans, and cranberry sauce.

Storage and Reheating Instructions

Leftover praline-topped yams can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (177°C) until warmed through.

Nutrition Information

Calories per serving

Each serving of praline-topped yams contains approximately 350 calories.

Carbohydrates

Each serving of praline-topped yams contains approximately 45 grams of carbohydrates.

Fats

Each serving of praline-topped yams contains approximately 20 grams of fat.

Proteins

Each serving of praline-topped yams contains approximately 4 grams of protein.

Vitamins and minerals

Sweet potatoes are a good source of vitamin A, vitamin C, and potassium.

Alergens

This recipe contains dairy (butter, cream) and nuts (pecans).

Summary

Praline-topped yams are a rich and indulgent side dish that is high in carbohydrates and fats. They are a good source of vitamin A and other essential nutrients.

Summary

Praline-topped yams are a delicious and indulgent side dish that is perfect for holiday gatherings. With a creamy sweet potato filling and a crunchy praline topping, this dish is sure to be a hit with your family and friends.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Praline-topped Yams. It was a cold winter day, and I had just finished baking a batch of gingerbread cookies when my dear friend Martha stopped by for a visit. Martha was always full of surprises, and on that particular day, she brought with her a handwritten recipe for a dish that she claimed would become a family favorite.

As I read through the recipe, my mouth watered at the thought of sweet yams covered in a crunchy, sugary praline topping. I had never tasted anything like it before, and I knew that I had to give it a try. Martha explained that the recipe had been passed down through her family for generations, and she was excited to share it with me.

With Martha's guidance, I gathered all the necessary ingredients and set to work in my cozy kitchen. I boiled the yams until they were tender, then peeled and sliced them into thick rounds. Next, I prepared the praline topping by mixing together brown sugar, butter, and pecans until it formed a sticky, delicious mixture.

Once everything was ready, I assembled the dish by layering the yams in a baking dish and spreading the praline topping over the top. The aroma that filled my kitchen as it baked in the oven was simply heavenly. I couldn't wait to dig in and taste the final result.

When the timer dinged, I carefully removed the dish from the oven and let it cool for a few minutes before serving. The yams were perfectly cooked, tender and sweet, while the praline topping added a delightful crunch and caramelized flavor. As Martha and I sat down to enjoy our first bite, we both knew that this recipe was something special.

From that day on, Praline-topped Yams became a staple at my family gatherings and holiday meals. Every time I made it, I would think back to that cold winter day when Martha had introduced me to this delicious dish. Over the years, I continued to tweak the recipe, adding a touch of cinnamon here and a splash of vanilla there, until it became my own signature dish.

As I shared the recipe with my own children and grandchildren, I made sure to pass on the story of how I had learned to make Praline-topped Yams. It became more than just a recipe – it became a piece of family history, a connection to the past that we could all enjoy together.

Now, as I stand in my kitchen, preparing another batch of Praline-topped Yams for a family gathering, I can't help but smile as I remember that sense of anticipation I felt all those years ago. This recipe has brought so much joy and comfort to my family, and I am grateful for the day that Martha walked through my door with that handwritten recipe in hand. It just goes to show that sometimes the best dishes are not only made with love but also with a little bit of serendipity.