Spiced Yams with Ginger Pecan Streusel

Directions

1. Par Boil Yams to fork tender,Cool Peel and cut in half lengthwise, then cut into 1/2 " slices.
2. Break apart red chiles, remove stems and seeds. In a small sauce pan, melt the coconut oil and toast the chiles, turning regularly. Once they are very aromatic, add water and bring to a gentle simmer for 10 minutes. Let Cool. Puree cool chile's until smooth.
3. In a sauce pan, add Water, Cinnamon, Ginger, Maple syrup and bring to a boil. Dissolve corn starch in 1/4 cup water, add to syrup mixture and stir until thick. Simmer gently for about 10 minutes, stirring occasionally.
4. Combine Pecans, Ginger Chips Cinnamon and maple syrup. Spread on a small cookie sheet and bake at 375 for 10 minutes. Gently move around letting mixture clump a bit. Cool.
5. In a bowl, combine the red chile sauce, spice syrup, Ginger Lime sauce, Serrano pieces and sea salt.
6. Place the yams in a large oiled baking dish and pour the spicy red sauce evenly over the top. Bake at 350 for 30 Minutes.
7. Bring out dish, top alternately with the Ginger Pecan Steusel and marshmallows. Return to the oven and bake at 400 until the Marshmallows are golden brown. 5 to 7 minutes.