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Scalloped Yams with Praline Topping

January 30, 2012 by Maureen 23 Comments

Okay, I know you’re thinking, “this is NOT healthy, Maureen.  What are you doing?”  It was my birthday and I firmly believe you should eat whatever you want to on your birthday as long as you do it in moderation.  I made these potatoes for a party we had last year but there was so much food and I was so busy that I only got one bite and then the dish was empty.

As I lounged around all those months trying to feel better I thought about those potatoes and how good they looked and how much everyone liked them.  We had dinner with friends tonight but I brought the potatoes.

Scalloped Yams with Praline Topping

I even made a very tiny casserole all for myself.  It doesn’t hold much but every bite will be delicious.  This over the top decadent dish is really easy to make and you’ll feel spoiled with every forkful.  Okay I’ll admit it, I plan to eat it with a spoon so I get all the topping.

You can even start this dish several hours ahead of time by making the topping and precooking the potatoes.  Then just before your meal, put them together and toss in the oven for 50 minutes.

parboiled yams

I peeled and sliced the yams into 3/4 inch slices and boiled them in salted water for only 5 minutes.  You don’t want the potatoes to turn to mush before you get them in the casserole dish.

Once the yams are parboiled, layer them in a buttered casserole dish by overlapping in vertical rows.  That’s the directions on the recipe I used from recipelink.com.  I didn’t follow all their directions because I put the potatoes in the dishes the best way that they fit. Some of my yams were fat and some were really long and thinnish.

Scalloped Yams

Heat the cream and while it’s heating, place the precooked potatoes in the buttered baking dish.

As you can see, they aren’t very attractive at this point but wait just a few minutes and you’ll see that it won’t matter one bit.

Once the cream is hot, pour it over the yams til it just covers the top of the potatoes.  This dish didn’t call for any salt or pepper and I didn’t put any.  I did worry about that but the dish was just fine.

Making Scalloped YamsPut the cream covered potatoes into a preheated oven for 20 minutes at 375F.  While the potatoes are cooking, do the good part.  Make the praline topping.  I don’t know how you pronounce it but when I had this the first time I lived in Knoxville, Tennessee and it was called “pray leen” and that’s how I’ve said it ever since.

Place the topping ingredients in a bowl and work the butter into the brown sugar, flour and pecans with your fingers until well combined.  Feel free to increase the quantities of the topping because, well…  it’s the best bit.  The potatoes are there only to hold up the cream and the topping.  I’m pretty sure I’m right.

So once you have your potatoes swimming in hot cream remove the dish from the oven and sprinkle the praline mixture across the top of the potatoes and cream.  It should look like this.  See what I meant about it not mattering how you layered the potatoes?  You can’t see them under all that goodness!

Scalloped Yams with Praline Topping

Put the dish back in the oven for 20 to 30 minutes.  Don’t do what I did and put 1 quart in a half quart dish.  The cream will bubble over and you’ll have to clean the oven.   However, it will be worth it because then the dish will look like the photo at the top of the page.

5.0 from 2 reviews
Scalloped Yams with Praline Topping
 
Print
Prep time
14 mins
Cook time
50 mins
Total time
1 hour 4 mins
 
This is not a dish you will want to eat every week but on special occasions it's better than dessert.
Author: Adapted from Rick Rodgers at Recipelink.com
Recipe type: Vegetable
Serves: 8
Ingredients
  • ¼ cup packed brown sugar
  • 3 tablespoons butter - room temperature
  • 3 tablespoons plain flour
  • ⅓ cup pecans chopped
  • 6 yams peeled and cut into ½ to ¾ inch slices
  • 1½ cups cream
  • Butter for greasing casserole
Instructions
  1. Preheat oven to 375F
  2. Parboil the potatoes in a pan of boiling salted water for about 5 minutes. Drain and run under cold water to stop the cooking. Cover and set aside.
  3. Place brown sugar, butter, flour and pecans in a small bowl. Work the butter into the the mixture using your fingers til well combined.
  4. Heat cream to near boiling.
  5. Butter casserole dish and layer yams any way that makes you happy. It really doesn't matter. If you're using a large casserole dish, feel free to overlap the slices.
  6. Pour hot cream over yams til it just covers the top slices.
  7. Place casserole in oven for 20 minutes.
  8. Take casserole out of oven and sprinkle the praline topping over the potatoes and cream and return to the oven for 20 to 30 minutes until golden brown and bubbly.
  9. Serve hot.
Notes
You can make this dish up to 8 hours ahead of time. Keep the topping mix at room temperature.
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Filed Under: Casseroles, Vegetables

« Clean the Fridge Salad with Fregola Sarda
Honey and Ginger Glazed Pork Tenderloin »

Comments

  1. yummychunklet says

    January 30, 2012 at 4:28 am

    Any way you’ve made scalloped yams and praline topping healthy, I’m all for it! This looks great!

    Reply
    • Maureen says

      January 30, 2012 at 10:28 am

      LOL Yummy, I don’t think these are healthy 🙂 Delicious but they probably will make me cry tomorrow LOL

      Reply
  2. Catherine says

    January 30, 2012 at 7:55 am

    Dear Maureen, Happy Birthday My Dear!!! I
    I agree, you should treat yourself to eat what you desire on your birthday. Besides, yams are healthy!!
    I am so glad you are back my friend. Blessings and a very Happy Birthday to you. Catherine xoxo

    Reply
  3. peachkins says

    January 30, 2012 at 11:14 am

    you got me at scalloped yams…It looks so delicious

    Reply
  4. Gina says

    January 30, 2012 at 2:30 pm

    Happy belated birthday. A splurge such as this is a welcome change every now and then. Hope you had a nice weekend.
    -Gina-

    Reply
  5. Jamie says

    January 30, 2012 at 3:12 pm

    “It was my birthday and I firmly believe you should eat whatever you want to on your birthday as long as you do it in moderation.” As one who shared your birthday week, I so agree! And as I have 2 large sweet potatoes sitting on my table waiting to be made into pie, your fabulous yam and praline casserole has inspired me!!! Deliciously decadent! Hope your birthday was as fun and happy as mine was! Happy Birthday, darling!

    Reply
  6. Kiran @ KiranTarun.com says

    January 30, 2012 at 4:20 pm

    Happy Birthday Maureen!!!

    That’s one delicious looking scalloped yams 🙂

    Reply
  7. Lorraine @ Not Quite Nigella says

    January 30, 2012 at 6:35 pm

    Happy Birthday lovely Maureen! And I agree you should be able to eat anything your heart desires on your birthday! 😀

    Reply
  8. Joanne says

    January 30, 2012 at 10:30 pm

    My birthday is coming up also and you’ve convinced me that this is EXACTLY what I need!

    Reply
  9. Erin says

    January 31, 2012 at 1:58 am

    Oh a praline topping? So wonderful! And happy birthday!

    Reply
  10. Lauren at Keep It Sweet says

    January 31, 2012 at 7:46 am

    Yum! I want this on my table asap.

    Reply
  11. Ryan says

    January 31, 2012 at 11:32 am

    Happy Birthday! Yes, you definitely need to treat yourself on your birthday and this yam casserole looks scrumptious– that topping has me drooling!

    Reply
  12. Roberta says

    January 31, 2012 at 12:58 pm

    This is too easy to be so delicious. Definitely my kind of recipe! Thanks.

    Reply
  13. BigFatBaker says

    February 1, 2012 at 3:40 am

    Ahh would I be too friendly if I said I love you? This looks amazing!!! I say it “pray-leen” too. Maybe it’s a midwestern thing? I think this would go amazingly well with a roasted chicken for V-day!! I have found some many recipes now I need to start narrowing it down 🙂

    Reply
  14. Kankana says

    February 1, 2012 at 6:35 am

    Looks delicious for sure! But yam.. well, may be this is one recipe which will make me try yam 🙂

    Reply
  15. ingridbuck says

    February 1, 2012 at 11:59 am

    You really got me with your scalloped yams with praline topping. I was really looking for a great recipe to try because our relatives are coming this weekend. And, mom said “try to prepare something new”. This one is perfect.

    Reply
  16. EA-The Spicy RD says

    February 2, 2012 at 12:09 am

    Happy Birthday Maureen! So glad you treated yourself to these amazing looking potatoes, and cheers to a wonderful year ahead!

    Reply
  17. lisaiscooking says

    February 2, 2012 at 2:00 am

    This looks fantastic! The browned top and the crunchy praline are calling my name. Happy Birthday!

    Reply
  18. Sawsan@chef in disguise says

    February 3, 2012 at 1:32 am

    Happy birthday Maureen,
    I totally agree, you should enjoy whatever you want on your birthday, come on, it is just one day and you are allowed a little fun 🙂
    I love how tempting that topping looks, I can only imagine how good it tastes

    Reply
  19. Kate says

    February 3, 2012 at 6:25 am

    Happy birthday!! And yes, I firmly believe that no food should be off-limits on your birthday. It’s a day to enjoy with no guilt!

    Reply
  20. Kitchen Butterfly says

    February 4, 2012 at 8:14 pm

    Happy Birthday – it looks delicious. I love the praline topping. In Nigeria, what we call yams are quite different from these, which we would call sweet potatoes. The yams are larger tubers and are white – cream – yellow on the inside. Enjoy your weekend.

    Reply
    • Maureen says

      February 4, 2012 at 11:52 pm

      Oz, when I was in the states sweet potatoes were yellowish inside and yams were deep orange. In Australia I can get red ones with pale flesh. In New Zealand they’re called kumara but look and taste like yams from the US. I think it’s interesting how the “same” foods are different in parts of the world. I’m so glad we’ve connected. I learn something every time I visit your blog.

      Reply
  21. Greg says

    February 7, 2012 at 2:27 am

    Um, wow!

    Reply

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