Lunch: Maple-Glazed Yams with Pecan Topping

Ingredients

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

Instructions

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

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