From the kitchen of Renee Wilson
Work together until well combined:
1/4 c light brown sugar, packed
3 Tbsp unsalted butter, at room temp.
3 Tbsp flour
Work in:
1/3 c pecans, chopped fine
Set aside.
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.
Add:
6 medium yams (about 3 lbs) peeled & cut into 1/2″ thick rounds.
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 13×9 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 & refrigerate.
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 minutes.
Serve hot.
NOTE
- The first time I made this it was an instant hit. It’s been served at Thanksgiving & Christmas ever since.
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