Preheat the oven to 425 degrees

Wash the yams and pat them dry.

Poke yams a few times with a fork, wrap them in aluminum foil and bake them in the oven for 45 to 60 minutes (depending on size. Mine took a full hour). The yams are done when thick juice is seeping out of them and they’re soft when poked.

Remove yams from the oven and set aside.

Addremaining ingredients medium-sized skillet and heat to medium or medium high. Stir with a wooden spoon until the pure maple syrup (or honey) is coating everything, walnuts become fragrant and raisins plump up, about 2 to 5 minutes, careful not to burn. Taste mixture for flavor and add more sea salt to taste.

Once yams are cool enough to handle, quarter them and top with desired amount of topping.

Serve hot!

A fabulous idea: give them a squirt of whipped cream or a drizzle of melted butter.