Baked Yams with a Citrus Glaze and Toasted Pecans

Susan from Food Blogga

Makes 2 sevings.

1 large yam
Some cooking spray or a little olive oil for coating the yam
1 tsp butter
¼ cup orange or tangerine juice
1 tsp of good honey
About 1 tsp of grated fresh ginger
About 1 tsp of orange zest
About 1 tsp of lemon zest
A pinch of ground cinnamon
A pinch of nutmeg
Some salt and pepper, to taste
Chopped, toasted pecans for garnish

To toast the pecans, pre-heat the oven to 325 degrees. Layer the pecans on a baking sheet, and bake for 10 minutes, or until slightly toasty and aromatic.

Bump up the oven temperature to 400 degrees. Line a baking sheet with tinfoil (for easy clean-up). Slice a yam in half, lengthwise, and coat the flesh with some cooking spray or a little olive oil; place face down on baking sheet. Bake at 400 degrees for about 30 minutes, or until a fork easily pierces it. Remove from oven, and let cool.

Meanwhile, in a small pan over medium-low heat, whisk the butter, orange juice, and honey until combined. Add the remaining ingredients, and heat for a couple of minutes, until it begins to slightly thicken and bubble up.

Once the yams are cooled, scoop out the cooked flesh, and place it in a bowl. Pour the citrus glaze on top, and mix well. Add toasted pecans.