I searched and found this wonderful recipe on the Epicurious Website. It is amazing, in fact my husband ate Yams for dessert instead of pie! That is how good they are!
From now on, this is the only way I will be making yams! and the good news, you can make it Gluten Free by omitting the flour in the topping, which I did!
4 pounds yams (red-skinned sweet potatoes), peeled, cut into 1/4-inch-thick rounds
1/2 cup pure maple syrup (I used about 1/4 cup)
8 tablespoons (1 stick) chilled butter, cut into 1/2-inch pieces
1/3 cup all purpose flour (Omit this for a Gluten Free version)
1/3 cup (packed) golden brown sugar
1/2 cup coarsely chopped pecans
PreparationPreheat oven to 400°F.
Arrange yams in prepared dish, overlapping slightly. Season with salt. Pour syrup over yams. Dot with 3 tablespoons butter. Cover and bake until yams are almost tender, about 25 minutes.
Mix flour and brown sugar in medium bowl. Add remaining 5 tablespoons butter. Rub in with fingers until mixture resembles coarse meal. Mix in pecans.
Sprinkle pecan mixture atop yams. Bake yams until tender, about 20 minutes. (Can be made 2 hours ahead. Cool. Cover and let stand at room temperature. (You can rewarm, uncovered, in 375°F oven 20 minutes.)