Spicy Candied Yams with Toasted Pecans
Prepare recipe through Step 2. Lightly coat potatoes with cooking spray, and cover tightly with plastic wrap. Transfer syrup to an airtight container, and refrigerate syrup and potatoes separately. You can make only the syrup ahead, and cut the potatoes the day you cook them to ensure that they don’t oxidize. Combine syrup and potatoes in a 13-x 9-inch baking dish. Proceed with recipe as directed.