Yam Casserole Pecans

Forget marshmallows. This is the savory side of sweet potatoes, a creamy gratin spiked with cayenne and thyme that earns its place among the savory dishes on the holiday table. Thin-sliced yams get layered in cream and seasoned at every level, then baked until tender and bubbling.

A crunchy topping sets it apart from a plain scalloped dish. Crushed saltines, grated parmesan, and chopped pecans bound with melted butter scatter over the top and bake into a golden, nutty crust.

Technique is straightforward but matters. Slice the yams thin and even so they cook through in the cream, and season between the layers, not just on top. Baking covered with foil first steams the potatoes tender, then uncovering lets the topping brown and crisp. Give the casseroles a few minutes to rest out of the oven so the cream sets and it scoops cleanly instead of running.

Chef Tips

• Slice the yams thin and uniform, about an eighth of an inch, so they turn tender in the cream. A mandoline helps.
• Season every layer with the salt, pepper, and thyme, not just the top, so the whole dish tastes seasoned.
• Bake covered first to steam the potatoes tender, then uncover to crisp and brown the topping.

Variations

• Dial the cayenne up or down to suit your heat tolerance.
• Use crushed Ritz or panko in place of the saltines for the topping.
• Add a layer of caramelized onions or grated Gruyere for more depth.