Praline Candied Garnet Yams

5 pounds garnet yams or sweet potatoes, of equal size

½ cup (1 stick) cold unsalted butter, cut into 8 pieces

½ cup cane syrup

1 tsp. kosher salt

¼ tsp. freshly ground black pepper

¾ cup pecans, coarsely chopped

1/3 cup all-purpose flour

1/3 cup (packed) light-brown sugar

½ tsp. ground cinnamon

Preparation:

Heat oven to 400ºF. Place yams on a baking sheet and roast 50 minutes or until they are just barely tender yet still hold their shape. Let cool completely at room temperature. (Can be made up to 2 days ahead.) Remove skins from yams and cut yams into ½-inch-thick slices. Butter a 2-quart baking dish with 1 tablespoon of the butter. Arrange yam slices in dish, slightly overlapping. Heat oven to 375ºF. Combine syrup, salt, pepper, and another 4 tablespoons of the butter in a small saucepan over medium heat until butter melts; whisk to combine. Pour mixture over yams. In a small bowl, combine pecans, flour, sugar, and cinnamon; add remaining 3 tablespoons butter and rub in with fingers until mixture is evenly moistened and forms clumps; sprinkle over yams. Bake 35 minutes or until topping is browned. Serves: 10.