Garnet Yams with Blis Maple Syrup and Maple-Sugar Streusel

Garnet Yams with Blis Maple Syrup and Maple-Sugar Streusel

3-1/2 pounds slender garnet yams or other yams (red-skinned sweet potatoes; about 2 1/2 inches in diameter)
1/4 cup Blis maple syrup or other pure maple syrup
1/4 cup (1/2 stick) unsalted butter
1 tablespoon apple cider vinegar
1 teaspoon coarse kosher salt
3/4 teaspoon freshly ground black pepper

1 cup all purpose flour
1/2 cup maple sugar* (scant 3 ounces)
1/3 cup (packed) golden brown sugar
3/4 teaspoon ground cinnamon
6 tablespoons (3/4 stick) unsalted butter, melted

For yams: Butter 13x9x2-inch glass baking dish. Peel yams; cut 1 inch off
ends. Coarsely grate enough of yam ends to measure 1/2 cup; set aside for
streusel. Discard remaining ends. Cut remaining whole yams into
1/3-inch-thick rounds. Arrange yam rounds in 4 overlapping lengthwise rows
in prepared baking dish.

Bring 1/2 cup water, maple syrup, butter, and cider vinegar to boil in small
saucepan. Stir in 1 teaspoon coarse salt and 3/4 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 1/2 cup
grated yams. DO AHEAD: Yams and streusel can be made 6 hours ahead. Cover separately and refrigerate. Let yams stand at room temperature 1 hour before baking.

Preheat oven to 375°F. 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.

  • Available at some supermarkets and at specialty foods stores and natural
    foods stor