Baked Pecan Yams
A wonderfully alternative to the popular marshmallow-covered version. With cinnamon-flavored pecans and a subtle tang of citrus, it promises to be a new holiday favorite.
4 medium Jewel or Garnet yams
2 tablespoons butter, melted
1/4 cup orange or pineapple juice, optional
1 cup chopped pecans
1/4 cup pure maple syrup
1/2 teaspoon cinnamon
Pinch of sea salt
Preheat oven to 400°F. Bake yams for about one hour, or until tender when pierced with a fork. The skins should peel off easily when they are still warm. Peel yams and mash with butter and juice, if desired. Spread yams evenly in a square baking dish and smooth the top.
In a small bowl, toss pecans with maple syrup, cinnamon and a pinch of salt. Spread evenly over the top of the yams. Bake for 20 to 30 minutes or until pecans are toasted and the yams are hot and bubbly.