Recipe: Rick Rodgers' Scalloped Yams with Praline Topping (make ahead)

SCALLOPED YAMS WITH PRALINE TOPPING

"This is one of my favorite dishes to demonstrate how yams don't have to be cloying sweet to be good. Whenever I make it, it never fails that someone remarks (or words to this effect), "I don't even like yams, but I could eat a whole dish of these!""

FOR THE PRALINE TOPPING:
1/4 cup packed light brown sugar
3 tablespoons unsalted butter, at room temperature
3 tablespoons all-purpose flour
1/3 cup (about 2 ounces) finely chopped pecans
FOR THE YAMS
6 medium yams, peeled and cut into 1/2-inch thick rounds (about 3 pounds)
1 1/2 cups heavy (whipping) cream, heated

TO MAKE THE PRALINE TOPPING:
In a small bowl, using your fingers, work the brown sugar, butter, and flour together until well combined, then work in the pecans. Set aside. (The praline topping can be prepared up to 8 hours ahead, stored at room temperature.)

TO PREPARE THE YAMS:
Bring a large pot of lightly salted water to a boil over high heat. Add the yams and cook just until crisp-tender, about 5 minutes. Do not overcook. They should be able to hold their shape when drained. Drain and rinse under cold running water.

Lightly butter a 9x13-inch baking dish. Overlapping in vertical rows, place the yams in the prepared dish. (The yams can be parboiled and placed in their baking dish up to 8 hours before baking, covered tightly with plastic wrap and refrigerated.)

WHEN READY TO BAKE:
Preheat the oven to 375 degrees F.

Pour the cream over the yams.

Bake for 20 minutes. Crumble the pecan mixture over the yams and continue baking until the yams are tender and the topping is browned, 20 to 30 more minutes. Serve hot.

TO MAKE AHEAD:
The yams can be parboiled and placed in their baking dish up to 8 hours before baking, covered tightly with plastic wrap and refrigerated. The praline topping can be prepared up to 8 hours ahead, stored at room temperature.

Makes 8 to 12 servings
Source: Thanksgiving 101 by Rick Rodgers