Cooking Corner: Butter Pecan Yams

Jeff Tracy, the Cowboy Cook, is back at the cooking corner with another great recipe.

Today, he shows News On 6 how to make butter pecan yams.

Ingredients:

1. Yam or Sweet Potato’s (I use Yams)
2. 4 lb. Yams – Use medium to thick ones
3. 2 tbsp butter, unsalted, melted
4. 1 1/2 tbsp olive oil
5. 3/4 tsp salt, kosher
6. 1/2 tsp black pepper
7. 1 1/2 cups chicken stock (or vegetable stock)
8. 1 tbsp minced garlic

Maple Pecan Sauce/Glaze

1. 1/2 cup maple syrup (Pure if you have it)
2. 2 tbsp. butter, unsalted
3. 1/2 cup pecans, chopped
4. 1/2 tsp cinnamon
5. Pinch of salt
6. Rosemary 

Directions:

Preheat oven to 450*

Cut the potatoes into 1.5 -2-inch slices

Place the Yams in a roasting pan

Drizzle with butter and oil, sprinkle with half the salt and pepper. Move the yams around, turn Yams, sprinkle with remaining salt and pepper.

Roast: Place in the oven and roast for 20 minutes.

Turn, continue roasting: Carefully turn yams, then roast for an additional 15 minutes.

Baste, add stock: Spoon the butter/oil collecting in the pan over the yams. Then carefully pour the chicken stock and garlic mixture, (Yes please mix the two together)

Roast to absorb stock mixture: Return to the oven, and roast for about 15 minutes

Place the yams on a serving platter, be sure and save some of the pan drippings. Once of the serving platter pour Butter Pecan Sauce and sprinkle with fresh Rosemary leaves just before serving.

Butter Pecan Sauce:

Place pecans in a saucepan or small skillet over medium high heat. Stir for 30 seconds until you can smell the pecans. Add remaining ingredients, then once the butter melts and it starts bubbling, simmer on medium heat for 1 1/2 minutes until it reduces and thickens slightly (it gets thicker as it cools).

Serve over the Yams.