Crunchy Hasselback Yams

CRUNCHY HASSELSBACK YAMS
½ c. plus 2 T. firmly packed light brown sugar, divided
¼ c. butter, melted
1 T. kosher salt
1 T. Tabasco
1 t. black pepper
3 lbs. medium yams, sliced 1/8” thick
½ c. chopped pecans
Sea salt, orange zest, garnishes

1. Preheat oven 400. Spray 2-quart square baking dish with PAM.
2. In large bowl, stir together ½ c. sugar, melted butter, salt, Tabasco and pepper.
3. Stir in yam slices until coated.
4. Arrange slices vertically in prepared pan.
5. Sprinkle with pecans and 2 T. brown sugar.
6. Cover with foil. With toothpick, pike holes in foil.
7. Bake 45 minutes. Uncover and bake until tender, about 15 minutes more.
8. Let cool for 10 minutes before serving.
9. Garnish with sea salt and orange zest.