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Ingredients
- 5 pound(s) garnet yams or sweet potatoes, of equal size
- 1/2 cup(s) (1 stick) cold unsalted butter, cut into 8 pieces
- 1/2 cup(s) cane syrup
- 1 teaspoon(s) kosher salt
- 1/4 teaspoon(s) freshly ground black pepper
- 3/4 cup(s) pecans, coarsely chopped
- 1/3 cup(s) all-purpose flour
- 1/3 (packed) light-brown sugar
- 1/2 teaspoon(s) ground cinnamon
Directions
- Heat oven to 400 degrees F. Place yams on a baking sheet and roast 50 minutes or until they are just barely tender yet still hold their shape. Let cool completely at room temperature. (Can be made up to 2 days ahead.)
- Remove skins from yams and cut yams into ½-inch-thick slices. Butter a 2-quart baking dish with 1 tablespoon of the butter. Arrange yam slices in dish, slightly overlapping. Heat oven to 375 degrees F.
- Combine syrup, salt, pepper, and another 4 tablespoons of the butter in a small saucepan over medium heat until butter melts; whisk to combine. Pour mixture over yams.
- In a small bowl, combine pecans, flour, sugar, and cinnamon; add remaining 3 tablespoons butter and rub in with fingers until mixture is evenly moistened and forms clumps; sprinkle over yams. Bake 35 minutes or until topping is browned.
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