How I love you! I saw this recipe for garnet yams with blis maple syrup and maple sugar struesel in bon appetit and I immediately bookmarked it. oh my goodness.. sweet potatoes, maple syrup, struesel, it’s like a match made in heaven.
But then I got nervous. What if I screwed it up and then we’d be without sweet potatoes for Thanksgiving? I didn’t have the specific syrup or maple sugar that the recipe called for… such a dilemma! But you know what, I sucked it up and started slicing. I carefully lined a baking pan with four layers of sweet potatoes and started preparing a maple syrup mixture to pour over top. Once I’d prepared that I made the struesel. Even though I didn’t have the maple sugar, I improvised and mixed a little raw sugar with some maple syrup. It seemed like the right thing to do.
Chaos kind of erupted during the making of Thanksgiving dinner and I ended up using the broiler to bake the sweet potatoes. Once I’d removed the turkey from my pint-sized oven, I added the streusel topping to the sweet potatoes and popped the whole thing in the oven. Once I had everything on the table and Aaron had prepared a plate for me, one of the first things I tried was the sweet potatoes. Awesome! Awesome! Awesome!
If you couldn’t tell, these potatoes rocked my world. They were perfectly tender and fill of flavor, but not toothache sweet. Oh and the streusel, sweet, sweet struesel. It added the perfect crunchy contrast to the soft sweet potatoes.
Once you recover from Thanksgiving, run out and buy yourself some sweet potatoes and maple syrup and make this recipe!
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 ( I used 1/2 cup raw sugar + 1 teaspoon maple syrup)
1/3 cup (packed) golden brown sugar
3/4 teaspoon ground cinnamon
6 tablespoons (3/4 stick) unsalted butter, melted
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.
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.