Candied Yams

By á-24805

Ingredients

• TOPPING:
• 5 yams or sweet potatoes, unpeeled, about 4lbs weight
• 1 cup firmly packed dark brown sugar
• 1/2 cup unsalted butter, at room temperature
• 1/2 cup finely chopped walnuts
• 1 tsp pumpkin pie spice, or 1/2 tsp ground cinnamon and 1/4 tsp each
• ground nutmeg

Preparation

Step 1

PREHEAT OVEN 425

Wrap each yam in aluminum foil, pierce all over with a fork and place on a baking sheet. Bake the yams until tender when pierced with a sharp knife, about 1 hour.

Remove the yams from the oven and reduce the oven temperature to 400. Unwrap the yams immediately and let cool. Using your fingers or sharp knife, peel the yams and cut crosswise into slices 1 inch thick.

TOPPING:

Combine the brown sugar, butter, walnuts and pumpkin pie spice. Using a fork or your fingertips, mix until coarse and crumbly.

Lightly butter an 8 inch square baking dish. Place half of the yam slices in the prepared dish, arranging them in a single layer. Sprinkle evenly with half of the topping. Layer the remaining yam slices on top and sprinkle with the remaining topping. Place the baking dish on a baking sheet. Bake until the topping melts and is bubbling, 15-20 minutes.