Yam Casserole With Pecan Crumble - cooking recipe

Ingredients

2 cups heavy cream
1/4 teaspoon cayenne pepper
3 -4 medium yams (2 1/2 lb.) or 3 -4 medium sweet potatoes, peeled and cut into 1/8-inch thick rounds (2 1/2 lb.)
1 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon dried thyme
1 cup crushed saltine crackers (about 20 crackers)
2/3 cup grated parmesan cheese
1/2 cup chopped pecans
4 tablespoons butter, melted

Preparation

Preheat the oven to 375.
Lightly grease a 13 x 9 inch baking dish with oil or coat with cooking spray.
In a small bowl, whisk together the cream and cayenne pepper.
Arrange 1/3 of the yams in an even layer on the bottom of the prepared dish.
Season with 1/2 t salt and 1/4 t each of black pepper and thyme.
Pour in 2/3 c of the cream mixture.
Repeat for 2 more layers.
In a small bowl, combine the cracker crumbs, Parmesan, pecans, and melted butter.
Give it a good stir so the butter coats the crackers and pecans.
Scatter the mixture over the top of the casserole.
Cover the dish with foil and bake for 15 minutes.
Uncover and bake until the top is golden brown, the yams are tender, and the house is filled with the most wonderful sweet and buttery smells, 30-45 minutes longer.