Kittencal'S Layered Baked Candied Yams

• 4 lbs yams or 4 lbs sweet potatoes
• TOPPING
• 1 cup dark brown sugar, well packed
• 1/2 cup butter, room temperature (no subs!)
• 1 cup chopped pecans or 1 cup walnuts
• 1 teaspoon pumpkin pie spice

1. Set oven 400u0b0F.
2. Wrap each yam in foil then prick holes in each.
3. Place on a baking sheet and bake until just fork tender (do not overbake) this should take anywhere from 1 to 1-1/2 hours depending on the size of the yams.
4. Carefully remove the foil and allow the yams to cool completely (this may be done up to 1 day ahead).
5. Using fingers remove the skins from yams.
6. Slice into about 1-inch slices crosswise.
7. For the topping; in a bowl combine the brown sugar, soft butter, nuts and pumpkin pie spice; using your fingers mix until crumbly.
8. Butter a 9 x 9-inch baking pan.
9. Layer half of the sliced yams into bottom of the dish, then sprinkle with half of topping.
10. Layer the remaining yams on top then sprinkle the remaining half of the topping on top.
11. Bake at 400u0b0F until the topping melts and is bubbling (about 20 minutes).

yams, topping, brown sugar, butter, pecans, pumpkin pie spice

Taken from www.food.com/recipe/kittencals-layered-baked-candied-yams-259413 (may not work)