Ingredients

The following ingredients have 7 Servings
  • 1 batch of Cinnamon Candied Pecans
  • 4 large yams, peeled and cubed
  • 1/4 cup heavy cream or coconut milk
  • 3 tablespoons maple syrup + more for garnishing
  • 2 tablespoons minced fresh rosemary + extra for garnishing
  • 1/2-1 teaspoon fine sea salt (depending how salty you prefer)

Instruction

  • Make candied pecans.
  • Preheat oven to 350 degrees F.
  • Place peeled and cubed yams in a large pot, fill with water, then place over medium heat. Bring to boil and let boil for about 20-25 minutes, until yams are fork tender. Drain.
  • Place yams in blender (I used a blendtec) and blend until smooth, using a spatula to mix yams and scrape down sides of blender as needed to help them puree into a smooth mixture.
  • Then add heavy cream, maple syrup, rosemary and salt. Blend again until combine. Taste to see if you would like to add any more salt.
  • Grease a 2 quart baking dish then pour pureed yams into baking dish and smooth out with spatula. On top of the casserole, place candied yams in whatever shape or formation you prefer.
  • Place dish into oven and bake for 20-25 minutes, until pecans become fragrant but no do not burn.
  • Garnish with extra maple syrup and fresh rosemary.