Festive Yam Casserole with Walnuts
"The winter holidays call for a sweet potato or yam casserole, and you can use either in this dish. This casserole is best assembled well before baking so the yams become infused with the delectable flavors of the maple syrup and spices. Yum!" -- Laura Theodore
Yield: Makes 4-6 servings
- 6 medium yams or sweet potatoes, peeled and sliced 1⁄4 to 1⁄2 inch thick
- 3 tablespoons maple syrup
- 1 tablespoon extra-virgin olive oil
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon pumpkin pie spice
- 1⁄8 teaspoon sea salt
- Pinch cayenne
- 3/4 cup chopped walnuts
- Steam the yams until crisp-tender, about 10 minutes. Transfer to a large bowl. Add 1 tablespoon of the maple syrup and the oil, garlic powder, pumpkin pie spice, salt, and cayenne. Toss gently until the yams are evenly coated. Arrange the yams in overlapping layers in a 13 x 9-inch bak-ing pan. Scatter the walnuts over the top, then drizzle with the remaining maple syrup. Cover and refrigerate for 2 to 4 hours if time permits.
- Put the pan in a cold oven. Set the heat to 400 degrees F and bake for 40 to 50 minutes, until the yams are tender and browning around the edges.
- Let cool for 10 to 15 minutes. Serve warm.