Candied Yam Gratin with Brown Butter and Pecans
Thomas J. Story
This buttery, super-rich, show-stopping dessert will satisfy any crowd.
This recipe and others like it can be found in the article How an L.A. Writer Created the Kind of Workplace You Thought Only Existed on T.V.
How to Make It
1
Peel and thinly slice the yams.
2
In a medium bowl, mix the sugars, spices, and salt. Rub butter on the inside of a deep baking dish. Place a piece of parchment paper at the bottom and layer yams in an overlapping pattern. Sprinkle some sugar and spice mixture evenly on top of the yams. Add another layer of yams and sugar and spice mixture.
3
In a medium pan over medium heat, heat the almond milk and brown butter until hot, about 3 minutes. Pour this mixture over the yams.
4
Preheat oven to 350°F. Put a piece of parchment on top of the baking pan and put another baking dish the same size on top. Put a weight inside the top baking dish, such as a brick or a small cast-iron pan. Place baking pan on a larger, deep-sided tray filled halfway with water and bake for 1 1⁄2 hours, or until yams are tender.
5
Transfer yams to a refrigerator and cool overnight. Remove from the pan and cut into 3-by-1 1⁄2-inch slices.
6
Make the candied pecans: Reduce oven heat to 325°F. Whisk the egg white in a large bowl until frothy, then add the pecans and mix. Add the sugar, cinnamon, and salt, and stir to combine. Spread pecan mixture on a baking pan lined with a nonstick silicone baking mat and cook at 325°F, stirring every 10 minutes, until it is browned and crisp but not burnt, about 30 minutes.
7
Make the brown-butter almond milk: Combine brown butter, milk, and salt in a saucepan over medium heat and cook until hot, about 3 minutes.
8
Remove gratin from the refrigerator. Oil a griddle and sear gratin slices in batches over high heat until browned, about 2 minutes a side. Place two pieces in a bowl, add brown butter-almond milk, garnish with pecans and Maldon salt.
Ingredients
5 lbs yams or sweet potatoes
1 cup granulated sugar
½ cup brown sugar
½ tsp ground nutmeg
1 ½ tsp ground cinnamon
1 tbsp salt
2 tbsp butter
4 cups almond milk
1 ½ cups brown butter
Candied Pecans
1 egg white
4 cups chopped pecans, plus more for garnish
1 cup sugar
1 tsp ground cinnamon
1 tsp salt
Brown Butter–Almond Milk
1 cup brown butter
1 cup almond milk
1 tsp salt
Maldon salt, for garnish
Directions
1
Peel and thinly slice the yams.
2
In a medium bowl, mix the sugars, spices, and salt. Rub butter on the inside of a deep baking dish. Place a piece of parchment paper at the bottom and layer yams in an overlapping pattern. Sprinkle some sugar and spice mixture evenly on top of the yams. Add another layer of yams and sugar and spice mixture.
3
In a medium pan over medium heat, heat the almond milk and brown butter until hot, about 3 minutes. Pour this mixture over the yams.
4
Preheat oven to 350°F. Put a piece of parchment on top of the baking pan and put another baking dish the same size on top. Put a weight inside the top baking dish, such as a brick or a small cast-iron pan. Place baking pan on a larger, deep-sided tray filled halfway with water and bake for 1 1⁄2 hours, or until yams are tender.
5
Transfer yams to a refrigerator and cool overnight. Remove from the pan and cut into 3-by-1 1⁄2-inch slices.
6
Make the candied pecans: Reduce oven heat to 325°F. Whisk the egg white in a large bowl until frothy, then add the pecans and mix. Add the sugar, cinnamon, and salt, and stir to combine. Spread pecan mixture on a baking pan lined with a nonstick silicone baking mat and cook at 325°F, stirring every 10 minutes, until it is browned and crisp but not burnt, about 30 minutes.
7
Make the brown-butter almond milk: Combine brown butter, milk, and salt in a saucepan over medium heat and cook until hot, about 3 minutes.
8
Remove gratin from the refrigerator. Oil a griddle and sear gratin slices in batches over high heat until browned, about 2 minutes a side. Place two pieces in a bowl, add brown butter-almond milk, garnish with pecans and Maldon salt.
