Kittencal's Layered Baked Candied Yams

---

This is a very simple recipe for candied yams but big on flavor, it's a must served along side of a thanksgiving turkey or ham dinner ---the yams must be prebaked in oven *only* not boiled and just until fork tender do not bake until very soft and this may be done up to a day ahead --- this may be doubled and baked in a 13 x 9-inch baking pan, prep time does not include prebaking the yams --- no pumpkin pie spice? just mix together 1/2 teaspoon cinnamon with 1/4 teaspoon *each* nutmeg and allspice and use in place of the pumpkin pie spice :)

---

Steps

---

Set oven 400f.

---

Wrap each yam in foil then prick holes in each.

---

Place on a baking sheet and bake until just fork tender this should take anywhere from 1 to 1-1 / 2 hours depending on the size of the yams.

---

Carefully remove the foil and allow the yams to cool completely.

---

Using fingers remove the skins from yams.

---

Slice into about 1-inch slices crosswise.

---

For the topping.

---

In a bowl combine the brown sugar , soft butter , nuts and pumpkin pie spice.

---

Using your fingers mix until crumbly.

---

Butter a 9 x 9-inch baking pan.

---

Layer half of the sliced yams into bottom of the dish , then sprinkle with half of topping.

---

Layer the remaining yams on top then sprinkle the remaining half of the topping on top.

---

Bake at 400f until the topping melts and is bubbling.

---

Ingredients

---

yams, dark brown sugar, butter, pecans, pumpkin pie spice