Maple Streusel Topped Yams

(from Bon Appetit magazine, barely altered)


3–4 yams / sweet potatoes, sliced about 1/4" thick, reserving one end

1/4 c maple syrup
1/4 c butter
1 tbsp apple cider vinegar
coarse salt and pepper

1 c flour
3/4 c brown sugar
2/4 tsp cinnamon
6 tbsp (3/4 stick) butter, melted

about 1 tbsp maple syrup


• Butter a 9 x 13" (approx) baking dish. Layer yam slices around the dish until you have about four layers.
• Heat maple syrup, butter, cider vinegar in a small sauce pan. Bring to boil and season with salt and pepper.
• Pour over yams. Cover.

• Grate reserved yam end. You should have about a 1/2 cup.
• Mix with flour, brown sugar and cinnamon.
• Pour melted butter over and rub with fingers until crumbly.

(Both yams and streusel can be made up to a day ahead and kept refrigerated.)

• Bake yams, covered, in 350º oven for about 40 minutes. They should just be starting to get tender.
• Remove lid, top with streusel and drizzle with about a tbsp of maple syrup. Return to the oven for about 30 minutes.
• Crank oven to broil, let streusel brown for about 10 minutes.
• Serve immediately. It's like sweet potato crumble!



Sunday, November 9, 2008
Purr Girls' Early American Thanksgiving Feast