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Garnet Yams with Maple Streusel

From Try Something New

Butter 13 x 9 x 2-inch glass baking dish. Preheat oven to 375°F.


3 ½ lbs. garnet yams
¼ cup maple syrup
¼ cup unsalted butter
1 Tbsp. apple cider vinegar
1 tsp. coarse kosher salt
¾ tsp. freshly ground black pepper

1 cup all purpose flour
½ cup maple sugar
⅓ cup (packed) golden brown sugar
¾ tsp. ground cinnamon
6 Tbsp. unsalted butter, melted


For yams:
Peel yams; cut 1 inch off ends. Coarsely grate enough of yam ends to measure ½ cup; set aside for streusel. Discard remaining ends. Cut remaining whole yams into ⅓-inch-thick rounds. Arrange yam rounds in 4 overlapping lengthwise rows in prepared baking dish.

Bring ½ cup water, maple syrup, butter, and cider vinegar to boil in small saucepan. Stir in 1 tsp coarse salt and ¾ teaspoon pepper. Pour maple syrup mixture over yams. Cover baking dish tightly with foil.

For streusel:
Mix first 4 ingredients in small bowl. Add melted butter and rub in with fingertips until moist clumps form. Mix in reserved ½ cup grated yams.

Bake yams covered until almost tender, about 40 minutes. Increase oven temperature to 400°F. Sprinkle streusel over and bake uncovered until yams are very tender and streusel is golden and slightly crisp, about 35 minutes longer. Serve warm.

Yams and streusel can be made 6 hours ahead. Cover separately and refrigerate. Let yams stand at room temperature 1 hour before baking.