Recipe by Mirj
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!
- 2 1⁄2 lbs fresh yams, peeled and diced
- 2 cups pecan halves
- 1 1⁄2 cups maple syrup
- 1⁄2 teaspoon ground nutmeg
- 2 teaspoons ground coriander
- 2 teaspoons salt
- 1 dash cayenne pepper
Directions See How It's Made
- Pre-heat oven to 350 degrees F.
- Steam yams for ten minutes.
- Spread pecans on a baking sheet and toast in hot oven for 3-5 minutes, until fragrant.
- Combine all ingredients in a large mixing bowl.
- Pour mixture into a buttered casserole and bake in a hot oven until yams are tender.