Today’s Recipe: Baked Yams w/Maple-Pecan Butter

Make sure some rendition of the ingredients listed below end up on your menu in two days. The combination of yams, pecans, butter, and maple syrup will have you in a FIT of gratitude. Okay, so in the photo below, we made EXTRA butter, pecan, maple syrup topping. Okay, so we ended up eating the extra’s rolled up in balls and cut into stars. Okay.

Baked Yams w/Maple-Pecan Butter
8    small yams
2    cups pecans
¾    cup butter
6    T maple syrup

1. Place yams on a rimmed baking sheet and pierce each one a couple of times with a fork so that steam escapes while they bake. Bake at 325°F for 1¾ hours.
2. In a food processor, chop pecans until they resemble fine crumbs. Add butter and maple syrup and blend for about 10 seconds. Sprinkle over skinned yams. Keep warm in the oven until serving. 

Leave a comment 2 Comments

  1. Linda Kopisch says:

    Those butter balls and stars look SO good. Who needs Thanksgiving! One thing I do to make life a little easier is peal the yams first and either wrap in foil to bake or just put in a foil lined pan and bake to get a crispy “skin” you can eat!

    • MaryJane says:

      I am going to try your idea with some leftover yams I have that still need to be baked. Many thanks! Love the idea of a crispy skin on a yam.

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