This simple dish with only a few healthy ingredients is a staple at the Steinbock Thanksgiving table! The combination of maple syrup, cinnamon, sweet potato, and pecan captures the essence of fall in every single bite.
The cinnamon maple glaze caramelizes during baking, giving each bite a warm, comforting sweetness. The pecans add a delicious crunch, providing a contrast in texture against the smoothness of the sweet potato.
Who needs a sweet potato casserole with marshmallows when you have Maple Glazed Pecan Yams? Certainly not our family!
Maple Baked Pecan Yams
by Debbie Steinbock
3-4 medium-large size Garnett or Jewel Yams
2 Tbsp. butter, non-dairy butter, or ghee
1 cup chopped pecans
¼ cup pure maple syrup
½ tsp. ground cinnamon
½ tsp salt
- Preheat the oven to 400 degrees.
- Bake the yams for about 1 hour or until soft (wash the yams, pierce small holes with a knife, wrap in foil, and bake). Peel the skins off while still warm and place in a square glass baking dish.
- Mash the yams and butter or ghee, spreading evenly and flatten on top.
- In a small bowl, combine the pecans, maple syrup, cinnamon, and salt. Spread evenly on top of the yams.
- Bake for 20-30 minutes or until the pecans are toasted and the maple syrup has set.