On Thanksgiving I wanted to make Yams, but my Mother In Law cannot tolerate Gluten. I wanted to make something she could enjoy other than Mashed Potatoes.
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.
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.
Butter 13 x 9 x 2-inch glass baking dish. Bring large pot of salted water to boil. Add yams. Cook until water returns to simmer, about 4 minutes. Drain. Rinse under cold water.
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.)
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.)
8 comments:
Yammo!
I always use half as much cornstarch in place of flour for thickening or toppings. We don't have any gluten free people hereabouts, but I find that cornstarch doesn't add any taste to the foods. So, maybe you can try that for your mother in law? I do love sweet potatoes, and these sound wonderful!
Happy New Year, Cheryl.
how nice of you to make such a lovely gluten-free dish, it looks wonderful!
I love yams and this sounds like a great dish!
HAPPY NEW YEAR, dear Cheryl! I'd very much love to invite you to my house. I'll break the champagne and you bring that yummilicious yam dish. Deal? ;-)
Wanted to say Happy New Year to you, and lets make it our resolution to go to one of those bloggy events together and wreak havoc, k?
I love these too! Thanks!
www.cubicle.com
wonderful! amazingly original recipe! Thankyou for sharing this one!
- Auki Henry
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