Garnet Yams with Blis Maple Syrup and Maple-Sugar Streusel

Yams:

* 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


Streusel:

* 1 cup all purpose flour
* 1/2 cup maple sugar* (scant 3 ounces)
* 1/3 cup (packed) golden brown sugar
* 3/4 teaspoon ground cinnamon
* 6 tablespoons (3/4 stick) unsalted butter, melted

Preparation

For yams:
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.

For streusel:
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.

* Available at some supermarkets and at specialty foods stores and natural foods stores.

From Epicurious.com