Classic Candied Yams

The dark, orange-fleshed variety of sweet potato
commonly known as the yam,a Southern staple,
and candied yams have enjoyed wide popularity
since the late 19th century,especially at Thanksgiving.
Try alongside roast turkey with mashed potatoes and gravy.

Ingredients:
5 yams or sweet potatoes, unpeeled
For the Topping:
1 cup firmly packed dark brown sugar
1/2 cup unsalted butter, at room temperature
1/2 cup finely chopped walnuts
1 teaspoon pumpkin pie spice

Directions:
Preheat an oven to 425 degrees F.
Wrap each yam in aluminum foil,
pierce all over with a fork
and place on a baking sheet.
Bake the yams until tender when
pierced with a sharp knife, about 1 hour.
Remove the yams from the oven,
and reduce the oven temperature to 400 degrees F.
Unwrap the yams immediately and let cool.
Using your fingers or a sharp knife,
peel the yams and cut crosswise
into slices 1 inch thick.


FOR TOPPING:
In a bowl, combine the brown sugar,
butter, walnuts and pumpkin pie spice.
Using a fork or your fingertips,
mix until coarse and crumbly.

Lightly butter an 8-inch square baking dish.
Place half of the yam slices in the prepared dish,
arranging them in a single layer.
Sprinkle evenly with half of the topping.
Layer the remaining yam slices on top
and sprinkle with the remaining topping.
Place the baking dish on a baking sheet.
Bake until the topping melts and is bubbling,
15-20 minutes.
Spoon onto warmed plates and serve immediately.