Lunch: Yams with Bing Cherry Butter
These yams are served with a slather of Bing cherry-spiked butter and a sprinkling of spiced pecans — just a little extra to be grateful for this Thanksgiving.
Ingredients
12 small Jewel yams
.67 c. dried pitted Bing cherries
1 1/2 c. cold salted butter
1/4 tsp. almond extract
1/4 tsp. ground allspice
Spiced Maple Pecans (see below)
Instructions
Heat oven to 400 degrees F. Place yams on a baking sheet. Bake 1 hour, turning once, until tender.
Meanwhile, combine cherries and 1 cup boiling water in a bowl; let stand 30 minutes. Drain; pat dry. Pulse cherries in a food processor until coarse. Add butter, extract, and allspice; pulse until cherries are minced. Scrape into a bowl; refrigerate until firm. (Can be made 1 week in advance; wrap tightly and store in fridge.)
Serve yams with the butter and spiced pecans.
Toss pecan halves with maple syrup, brown sugar, and pumpkin pie spice. Spread on a foil-lined baking sheet.
Bake at 325 degrees F for 10 to 15 minutes, stirring every 5 minutes, until pecans are toasted.
Let cool; break apart pecans that have stuck together. (Can be made 1 week ahead; store airtight at room temperature.)
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Nutrition Facts
Serving Size: 12
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
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