Shelly's Recipe

CANDIED YAMS

Category: Sweet Potatoes

5 yams or sweet potatoes, unpeeled, about 4 lb total weight

For Topping:
1 cup firmly packed dark brown sugar
1/2 cup unsalted butter, at room temperature
1/2 cup finely chopped walnuts
1 teaspoon pumpkin pie spice, or 1/2 teaspoon ground cinnamon and 1/4 teaspoon each ground nutmeg and allspice

Preheat an oven to 425. Wrap each yam in foil, pierce all over with a fork and place on a baking sheet. Bake the yams until tender when pierced with a sharp knife, about 1 hour.

Remove the yams from the oven, and reduce the oven temperature to 400. Unwrap the yams immediately and let cool. Using your fingers or a sharp knife, peel the yams and cut crosswise into slices 1 inch thick.

FOR TOPPING: In a bowl, combine the brown sugar, butter, walnuts and pumpkin pie spice. Using a fork or your fingertips, mix until coarse and crumbly.

Lightly butter an 8” square baking dish. Place half of the yam slices in the prepared dish, arranging them in a single layer. Sprinkle evenly with half of the topping. Layer the remaining yam slices on top and sprinkle with the remaining topping. Place the baking dish on a baking sheet. Bake until the topping melts and is bubbling, 15-20 minutes.
Spoon onto warmed plates and serve immediately.