Description
The candied maple pecans really make this recipe, and my sister’s influence with the cardamom is genius!
Ingredients
Scale
Candied Maple Pecans
- 1/2 cup pecans
- 1 Tbsp butter
- 3 Tbsp maple syrup
- 1 tsp rosemary (dried)
- pinch of salt
Yams
- 2 medium-large yams (peeled and cut into 1″ cubes)
- 1 cup – 1 can (14 oz) coconut milk
- 3 tsp cardamom
- 2 tsp ground nutmeg
- 3 Tbsp maple syrup
- 3–4 tsp salt (to taste)
Instructions
Candied Maple Pecans
- Combine all ingredients in a medium saucepan on medium heat stirring often.
- Cook until butter and syrup thicken, but are still soft (about 5 minutes).
- Remove from heat and continue to stir periodically (to prevent one solid mass from forming – otherwise you’ll end up breaking all those beautiful pecans later) until syrup and butter mixture is hardened. If you do end up with one big solid mass, warm them slowly over low-medium heat to soften the syrupy mass and pull the pieces apart.
Yams
- Boil yams in water until easily pierced with a fork.
- Mash and mix in coconut milk.
- Mix in remaining ingredients.
It’s all ready to go, you just need to top the yams with the pecans and enjoy.
Notes
I made this for Thanksgiving (the Canadian one, in October). It was cooked in advance, while the turkey was in the oven. I transferred the yams to an oven-friendly pottery serving dish, topped with the candied yams, and warmed in the oven with my sister’s amazing paleo stuffing after the bird came out and was resting before carving.
They are great as leftovers too, especially if you can prevent your guests from picking all the pecans off before the end of the meal!
- Category: Holiday
