MAPLE-GLAZED YAMS WITH BUTTER PECAN TOPPING

4 pounds yams or sweet potatoes, peeled and cut into 1/4-inch chunks
Salt, to taste
1/2 cup pure maple syrup
1/2 cup (1 stick) plus 3 Tablespoons unsalted butter, chilled, cut into 1/2-inch pieces, divided use
FOR THE BUTTER PECAN TOPPING:
2/3 cup all-purpose flour
2/3 cup light brown sugar, packed
1 cup pecans, coarsely chopped

Preheat oven to 400 degrees F. Butter 13x9x2-inch baking dish.

Bring large pot of water to boil; add yams. Cook about 4 minutes or until water returns to simmer; drain. Rinse under cold water.

Arrange yams in prepared dish. Season with salt. Pour syrup over yams. Dot with 3 Tbsp. butter.

Cover and bake about 25 minutes or until yams are almost tender.

TO PREPARE THE TOPPING:
Mix flour and brown sugar in medium bowl. Add remaining 1/2 cup butter. Cut in until mixture resembles coarse meal. Add pecans; mix. Sprinkle pecan mixture over yams.

Bake 20 minutes or until tender.

Servings: 8
Source: Wisconsin Milk Marketing Board Recipe 2004