Featuring BLiS Bourbon Barrel Maple Syrup
by Nancy Oakes and Pamela Mazzola Bon Appetit
Ingredients for Yams- 3 1/2 pounds slender garnet yams or other yams (red-skinned sweet potatoes; about 2 1/2 inches in diameter)
- 1/4 cup BLiS Bourbon Maple Syrup or other pure maple syrup
- 1/4 cup (1/2 stick) unsalted butter
- 1 tablespoon apple cider vinegar
- 1 teaspoon coarse kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1 cup all purpose flour
- 1/2 cup maple sugar* (scant 3 ounces)
- 1/3 cup (packed) golden brown sugar
- 3/4 teaspoon ground cinnamon
- 6 tablespoons (3/4 stick) unsalted butter, melted
Directions for Yams
- Butter 13x9x2-inch glass baking dish.
- Peel yams; cut 1 inch off ends.
- Coarsely grate enough of yam ends to measure 1/2 cup; set aside for streusel.
- Discard remaining ends.
- Cut remaining whole yams into 1/3-inch-thick rounds.
- Arrange yam rounds in 4 overlapping lengthwise rows in prepared baking dish.
- Bring 1/2 cup water, maple syrup, butter, and cider vinegar to boil in small saucepan.
- Stir in 1 teaspoon coarse salt and 3/4 teaspoon pepper.
- Pour maple syrup mixture over yams.
- Cover baking dish tightly with foil.
Directions for Streusel
- Mix first 4 ingredients in small bowl.
- Add melted butter and rub in with fingertips until moist clumps form.
- Mix in reserved 1/2 cup grated yams.
- DO AHEAD: Yams and streusel can be made 6 hours ahead. Cover separately and refrigerate.
- Let yams stand at room temperature 1 hour before baking.
- Preheat oven to 375°F.
- Bake yams covered until almost tender, about 40 minutes.
- Increase oven temperature to 400°F.
- Sprinkle streusel over and bake uncovered until yams are very tender and streusel is golden and slightly crisp, about 35 minutes longer.
- Serve warm.