Maple Yams and Pecans

READY IN: 50mins
Recipe by Mirj2338

It's been my experience that you either hate or you love coriander. I love it, and find that it gives this dish a special taste. I can't get yams, so I use sweet potatoes.

Top Review by Cindy Lynn

This was delicious. DH enjoyed it too! We both agreed that we would be happy with fewer pecans; next time I'll reduce to about 1/2 as many. I keep forgetting that you are cooking for more people than I am Mirj, so I'm also going to have to remember to scale down the recipe next time...lol. It hasn't been very long since I was cooking for an army of hungry teens. The maple syrup was a really nice touch and not over-poweringly sweet. I almost reduced the salt to 1 teaspoon because 2 teaspoons seemed like an awfully lot to me since I'm certainly not a salt-aholic like DH (his food looks like it snowed when he gets done and I can be choking on the food without any additional salt because it has so much). I'm glad I didn't reduce the salt though because it was just right! Thanks for sharing this recipe Mirj!

Ingredients Nutrition

Directions

  1. Pre-heat oven to 350 degrees F.
  2. Steam yams for ten minutes.
  3. Spread pecans on a baking sheet and toast in hot oven for 3-5 minutes, until fragrant.
  4. Combine all ingredients in a large mixing bowl.
  5. Pour mixture into a buttered casserole and bake in a hot oven until yams are tender.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a