Down East 2013 ©
These yams are a holiday favorite of Life in Balance  author Meg Wolff, who calls them a delicous and healthy alternative to the marshmallow-brown sugar variety. Serves 6.
3 jewel yams (or sweet potatoes), sliced into half-rounds
¼ cup toasted pecan halves (whole)
3 tablespoons brown rice syrup
2 tablespoons olive oil
½ teaspoon sea salt
Preheat oven to 375 degrees.
Grease a cookie sheet with a thin layer of olive oil.
Arrange the yams or sweet potatoes on the sheet so that they fit (overlapping slightly if needed). Place a toasted pecan half on each slice. Drizzle small amounts of brown rice syrup over each piece. Repeat with the olive oil. Sprinkle with sea salt. Roast for 40 minutes.