A few years ago, I made a baked yam dish for my first Thanksgiving dinner in Canada with a recipe I found online. It was delicious and I loved that it incorporated maple sirup and pecans, ingredients that were sort of new to me as they are not easily found in Venezuela. I wanted to make it again this year, but could not find that recipe online, so I tried to recreate the dish from memory. It was so tasty that I didn’t really get a chance to take a picture! The quantities are not exact, as with many of my recipes, so just trust your instincts.
3 yams, peeled and cut into slices (not too thin)
4 to 6 tablespoons of maple syrup
4 to 6 handfuls of pecans or pecan halves
1 tablespoon brown sugar
Salt and pepper
Cook the yam slices in a large pot with salted boiling water for about 5 minutes, then drain and set aside. Butter a baking dish and start assembling: put a layer of the cooked yam slices, season with salt and pepper, sprinkle with a handful of pecans, drizzle with a tablespoon or so of maple syrup and dot with several bits of butter, then start again until you’ve used up all the ingredients, ending with a sprinkle of the brown sugar and generous dots of butter on top. Cover with aluminum foil and bake in a 300 degree oven for about 30 to 45 minutes, until the yams are soft.