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Wash yams, place in large pot. Cover with cold water. Bring water to boil and cook for about 30 minutes, or until barely fork tender.
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Meanwhile, chop bacon and cook until crisp, drain grease and set aside.
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Wipe out pan used to cook bacon, add 1 tablespoon of olive oil and cook until soft and slightly golden.
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Remove yams from boiling water. Drain and set yams on counter and let cool a bit. Peel and slice or cut into small chunks.
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Place cut up yams in a greased 9 x 13 or similar size baking pan. Sprinkle with fresh thyme.
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Drizzle fresh cream onto yams. Sprinkle with cooked onions and bacon.
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Cover and bake for about 30 minutes at 350 degrees, or place in refrigerator until ready to bake.
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May be made up to 3 days in advance. Let sit on counter when removing from refrigerator for about an hour before baking.
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Garnish with additional fresh thyme before serving.