Maple-Glazed Yams with Pecan Topping

• 4 pounds yams (red-skinned sweet potatoes), peeled, cut into 1/4-inch-thick rounds
• 1/2 cup pure maple syrup
• 8 tablespoons (1 stick) chilled butter, cut into 1/2-inch pieces
• 1/3 cup all purpose flour
• 1/3 cup (packed) golden brown sugar
• 1/2 cup coarsely chopped pecans

1. Preheat oven to 400F.
2. Butter 13 x 9 x 2-inch glass baking dish.
3. Bring large pot of salted water to boil.
4. Add yams.
5. Cook until water returns to simmer, about 4 minutes.
6. Drain.
7. Rinse under cold water.
8. Arrange yams in prepared dish, overlapping slightly.
9. Season with salt.
10. Pour syrup over yams.
11. Dot with 3 tablespoons butter.
12. Cover and bake until yams are almost tender, about 25 minutes.
13. Mix flour and brown sugar in medium bowl.
14. Add remaining 5 tablespoons butter.
15. Rub in with fingers until mixture resembles coarse meal.
16. Mix in pecans.
17. Sprinkle pecan mixture atop yams.
18. Bake yams until tender, about 20 minutes.
19. (Can be made 2 hours ahead.
20. Cool.
21. Cover and let stand at room temperature.
22. Rewarm, uncovered, in 375F oven 20 minutes.)

yams, maple syrup, butter, flour, golden brown sugar, pecans

Taken from www.epicurious.com/recipes/food/views/maple-glazed-yams-with-pecan-topping-5759 (may not work)