Yam Casserole With Ginger Snap Topping
- For the Yams:
- 5 midsized/large Yams
- 4 Tbs. butter
- 1 cup heavy whipping cream
- 3/4 cup real maple syrup (add more to taste if needed)
- 1 tsp. nutmeg (add more to taste if needed)
- 1 tsp. cinnamon (add more to taste if needed)
- 2 pinches of salt
- For ginger snap topping:
- 1 box of ginger snap cookies, crumbled and broken
- 2 cups pecans, chopped
- 1/2 cup brown sugar
- 4 Tbs. butter, melted
- Peel the yams and cut into as even as pieces as you can. Place in boiling water and cook through until tender.
- While yams are cooking make the ginger snap topping. First crush the ginger snap cookies in a Ziploc bag making them into bite sized pieces. Add the pecans, brown sugar and butter into the bag and shake around until everything is coated evenly.
- Preheat the oven to 350 degrees. Once the yams are done drain and place back in pot. Add butter into and stir until melted. Add the whipping cream, maple syrup, nutmeg, cinnamon, and salt. Mix with a hand mixer until whipped together nicely. Taste and add bits more of the maple syrup, nutmeg, and cinnamon until the taste is right for you.
- Place yams in 9 x 13 baking dish (this will be the serving dish as well so choose your dish with care for presentation purposes). Smooth out the yams and then place the ginger snap topping over the yams. Make sure there is a nice thick layer of topping. Place tin foil over the yam casserole and place on the oven for 30 minutes, removing the tin foil for the last 10 minutes of baking.
- ***The yam mixture can be prepared up to 24 hours ahead of time; placed in the casserole dish and covered. Keep refrigerated until ready to heat and serve. Make the ginger snap topping right before heating the dish. Increase the baking time to 1 hour.
yams, butter, heavy whipping cream, maple syrup, nutmeg, cinnamon, salt, ginger snap topping, ginger snap cookies, pecans, brown sugar, butter
Taken from www.epicurious.com/recipes/member/views/yam-casserole-with-ginger-snap-topping-50063137 (may not work)