4 pounds yams, cubed into bite sizes (less than 1 inch)
1 cup raw pecans
¼ cup extra virgin olive oil
Salt to taste
Caramel Cooking Instructions:
In a super-clean stainless-steel pot, mix sugar and water together.
Over medium heat, bring the mix to 245-250 degrees Fahrenheit or watch until it thickens and begins to turn tan. It will darken quickly, so watch closely. While the mixture heats, brush the sides of the pot with a pastry brush and water every two minutes. This is to prevent crystallization or hardening.
Once the mix reaches the correct temperature or the color of the mix turns reddish-brown, pour the heavy whipping cream in and whisk the mix carefully.
Add pecans to the caramel.
Bring to a quick simmer and pull from the heat. Pour it into a room temperature bowl to stop the cooking.
Yams Cooking Instructions:
Preheat the oven to 350 degrees Fahrenheit.
Toss cubed yams in olive oil and salt and transfer to a pan sheet.
Roast in the oven for 25 minutes.
Remove from the oven and let cool for 5 minutes.
In an oven-resistant container, place the yams and drizzle with the caramel, sprinkling with the pecans.
Return to the oven to cook for 8 minutes.
Before serving, drizzle a little more caramel on top.
Desserts, Holiday Recipes, Sweet Treats
This pumpkin pie recipe is pure perfection with Shamrock Farms Heavy Cream both mixed in and whipped for the topping. Thanks to Allison Waken for this recipe.