Maple-Glazed Yams with Pecan Topping
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Half recipe pictured.
The holiday season is around the corner and we are already trying out recipes in preparation. This one comes from an old issue (December 1998) of Bon Appétit magazine. Smothering yams this way, in brown sugar and maple syrup, almost turns this dish into a dessert - not for everyday perhaps, but just the thing for a holiday treat.
What's the difference between sweet potatoes and yams? This site has some good information about sweet potatoes and yams. It looks as if what we buy in our local store is almost always a variety of sweet potato and not a true yam at all.
Maple-Glazed Yams with Pecan Topping Recipe
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Ingredients
4 lbs of yams (red-skinned sweet potatoes), peeled, cut into 1/4 inch rounds
1/2 cup pure maple syrup
8 Tbsp (1 stick) chilled butter, cut into 1/2 inch pieces
1/3 cup all purpose flour
1/3 cup packed brown sugar
1/2 cup coarsely chopped pecans
Method
1 Preheat oven to 400°F. Butter a 13x9x2 inch glass baking dish. Bring a large pot of salted water to boil. Add yams. Cook until water returns to a simmer, about 4 minutes. Drain; rinse in cold water.
2 Arrange yams in baking dish, overlapping pieces. Sprinkle with salt. Pour maple syrup over yams. Dot with 3 Tbsp of butter. Cover with aluminum foil and bake until yams are almost tender, about 25 minutes.
3 Mix flour and brown sugar in a medium bowl. Add remaining 5 Tbsp of butter. Rub in with fingers until mixture resembles a coarse meal. Mix in pecans.
4 Sprinkle pecan mixture over yams. Bake yams until tender, about 20 minutes.
Serves 12.
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This looks delicious, Elise. I like the fact that you can make it ahead. I don't think I would have thought to do that!