Yummy Yam & Pecan Casserole

By lkalemba

Ingredients

• 5-6 medium yams or sweet potatoes, peeled and sliced thick
• 3-4 tbsp. maple syrup
• 1 tbsp EVOO
• 1/2 tsp garlic powder
• 1/2 tsp pumpkin pie spice or cinnamon
• 1/8 tsp sea salt
• pinch cayenne
• 1/2 cup pecan halves or walnuts
• 1/3 cup dried cranberries, optional

Details

Servings 4
Adapted from jazzyvegetarian.com

Preparation

Step 1

Makes 4 to 6 servigns

Steam the yams until crisp-tender, about 10 minutes. Transfer to a large bowl. Add 1 tablespoon of the maple syrup and the oil, garlic powder, pumpkin pie spice, salt, and cayenne. Toss gently until the yams are evenly coated. Arrange the yams in overlapping layers in a 13 x 9-inch baking pan. Scatter the pecans and dried cranberries over the top, then drizzle with the remaining maple syrup. Cover and refrigerate for 2 to 4 hours if time permits.

Put the pan in a cold oven. Set the heat to 400 degrees F and bake for 40 to 50 minutes, until the yams are tender and browning around the edges.