This is a wonder side dish for the holidays!
Tender chunks of cooked yam bake in a buttery maple syrup and
are topped with a crunchy pecan streusel.
Maple-Glazed
Yams with Butter Pecan Topping
- 4 pounds yams*, peeled
and cut into 1/4-inch chunks
Salt
1/2 cup pure maple syrup
1/2 cup (1 stick) plus 3 tablespoons unsalted butter, chilled,
cut into 1/2-inch pieces - divided use
2/3 cup all-purpose flour
2/3 cup light brown sugar, packed
1 cup pecans, coarsely chopped
- Preheat oven to 400ºF (205ºC).
Butter 13x9x2-inch baking dish.
- Bring large pot of water to boil; add
yams. Cook about 4 minutes or until water returns to simmer;
drain. Rinse under cold water.
- Arrange yams in prepared dish. Season
with salt. Pour syrup over yams. Dot with 3 tablespoons butter.
Cover and bake about 25 minutes or until yams are almost tender.
- Mix flour and brown sugar in medium bowl.
Add remaining 1/2 cup butter. Cut in until mixture resembles
coarse meal. Add pecans; mix.
- Sprinkle pecan mixture over yams; bake
20 minutes or until tender.
Makes 8 servings.
*Sweet potatoes may be
substituted.
Recipe and photograph provided courtesy
of Wisconsin Milk Marketing Board, Inc.
