Maple Glazed Yams With Pecan Topping

November 27, 2002

I'm gonna try this sweet potato recipe this year ... for tomorrow's Turkey dinner instead of tonight's goose dinner - I think ... or maybe I should make it for tonight ... or maybe for both dinners (different relatives will be at both meals) - OH I JUST DON'T KNOW! *LOL*

*Smile*Chris

http://www.alittleolfactory.com

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http://www.epicurious.com/run/recipe/view?id=5759

MAPLE-GLAZED YAMS WITH PECAN TOPPING

4 pounds yams (red-skinned sweet potatoes), peeled, cut into 1/4-inch-thick rounds 1/2 cup pure maple syrup8 tablespoons (1 stick) chilled butter, cut into 1/2-inch pieces1/3 cup all purpose flour1/3 cup (packed) golden brown sugar1/2 cup coarsely chopped pecans Preheat oven to 400°F. Butter 13 x 9 x 2-inch glass baking dish. Bring large pot of salted water to boil. Add yams. Cook until water returns to simmer, about 4 minutes. Drain. Rinse under cold water. Arrange yams in prepared dish, overlapping slightly. Season with salt. Pour syrup over yams. Dot with 3 tablespoons butter. Cover and bake until yams are almost tender, about 25 minutes. Mix flour and brown sugar in medium bowl. Add remaining 5 tablespoons butter. Rub in with fingers until mixture resembles coarse meal. Mix in pecans. Sprinkle pecan mixture atop yams. Bake yams until tender, about 20 minutes. (Can be made 2 hours ahead. Cool. Cover and let stand at room temperature. Rewarm, uncovered, in 375°F oven 20 minutes.)

Serves 12.

Bon Appétit

December 1998