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Add a photoServings: 10
Ingredients
- 1/4 c. packed light brown sugar
- 3 Tbsp. unsalted butter at room temperature
- 3 Tbsp. all-purpose flour
- 1/3 c. finely minced pecans (about 2 ounces)
- 6 med yams peeled and cut into 1/2" thick rounds about 3 pounds
- 1Â 1/2 c. heavy cream heated
Directions
- 1. In a small bowl, using your fingers, work the brown sugar, butter, and flour together till well combined, then work in the pecans. Set aside. (The praline topping can be prepared up to 8 hrs ahead, stored at room temperature.)
- 2. Bring a large pot of lightly salted water to a boil over high heat. Add in the yams and cook just till crisp-tender, about 5 min. Don't overcook. They should be able to hold their shape when liquid removed. Drain and rinse under cool running water.
- 3. Preheat the oven to 375 F. Lightly butter a 9 X 13-inch baking dish. Overlapping in vertical rows, place the yams in the prepared dish. (The yams can be parboiled and placed in their baking dish up to 8 hrs before baking, covered tightly with plastic wrap and refrigerated.) Pour the cream over the yams. Bake for 20 min. Crumble the pecan mix over the yams and continue baking till the yams are tender and the topping is browned, 20 to 30 more min. Serve warm.
- Make-Ahead: The yams can be parboiled and placed in their baking dish up to 8 hrs before baking, covered tightly with plastic wrap and refrigerated. The praline topping can be prepared up to 8 hrs ahead, stored at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 14g | |
| Recipe makes 10 servings | |
| Calories 73 | |
| Calories from Fat 42 | 58% |
| Total Fat 4.86g | 6% |
| Saturated Fat 2.31g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 2mg | 0% |
| Potassium 19mg | 1% |
| Total Carbs 7.45g | 2% |
| Dietary Fiber 0.2g | 1% |
| Sugars 5.42g | 4% |
| Protein 0.46g | 1% |
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