From the kitchen of Renee Wilson. Yams covered in heavy
cream & pecans. The first time I made this it was a huge hit. It's
been served at Thanksgiving ever since. Make ahead tips
Work together until well combined:
1/4 c light brown sugar, packed
3 Tbsp unsalted butter, at room temp.
3 Tbsp flour
1/3 c pecans, chopped fine
(This can be made up to 8 hr ahead & stored at room temp)
Bring a large pot of lightly salted water to a boil over high heat.
6 medium yams (about 3 lbs) peeled & cut into 1/2" thick
Cook until crisp tender, about 5 minutes. Do not overcook!
They should hold their shape when drained. Drain & rinse
under cold running water.
Lightly butter a 13x9 baking dish.
Arrange the yams, overlapping in vertical rows,
in the prepared dish.
(The yams can be arranged in the baking dish up to 8 hr
before baking, covered tightly with plastic wrap & refrigerated).
Pour: 1 1/2 c heavy cream, heated over the yams.
Bake at 375 for 20 minutes.
Crumble the pecan mixture over the yams & continue baking
until the yams are tender & the topping is browned, 20-30 more
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