Double Stuffed Yams with Thyme Pecan Crunch Image

Double Stuffed Yams with Thyme Pecan Crunch

Make this Tonight - "Thankful for Sides!"

Ingredients

Thyme Pecan Crunch

  • 1 cup panko bread crumbs
  • ½ cup light brown sugar
  • 1 tablespoon kosher salt
  • 1 tablespoon picked thyme
  • ¼ teaspoon ground ginger
  • 1 cup chopped pecans
  • 4 tablespoons unsalted butter

Double Roasted Sweet Potatoes

  • 4 each medium sweet potatoes
  • 2 egg whites
  • 1 cup maple syrup
  • 1 teaspoon salt
  • ½ cup olive oil
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cardamom

Steps

Thyme Pecan Crunch

  1. Pulse the panko, brown sugar, salt, ginger, thyme, and half the pecans in the food processor, until fine. Add the butter and pulse into a crumb texture. Transfer to a bowl and stir in the remaining chopped pecans. Cover and set aside.

Double Roasted Sweet Potatoes

  1. Preheat the oven to 400 degrees.
  2. Toss the sweet potatoes in the olive oil and salt and roast on a sheet tray for 15-20 minutes until the sweet potatoes are soft. Pull from oven and let cool.
  3. Lower the temperature of the oven to 350 degrees. Once cool, slice the potatoes in half and gently scoop out the meat of the potato, reserving the skins.
  4. Mix the potato center with the salt, maple syrup, cinnamon, and cardamon. In a separate bowl beat the egg whites into soft peaks and gently fold the egg whites into the potato mixture.
  5. Transfer the sweet potato mixture into a piping bag with the tip of your choice.Pipe the mixture into the skins of the sweet potato. Top the piped potato with the pecan mixture and bake for 10-15 minutes until the topping is golden brown.