That Sweet Potato Dish We Love
 
 
Ingredients
  • 3-4 large (huge) yams (if using small golden sweet potatoes, you’ll need twice that)
  • 1/8 cup butter
  • Cream (optional)
  • 1/4 – 1/2 cup brown sugar
  • 1/4 – 1/2 cup butter
  • whole pecan halves
Instructions
  1. Peel and chop (ugg) yams into 2 inch pieces. Place in a large pot and cover with water. Salt to taste. Bring to a boil and cook until yams are fork tender.
  2. Drain and mash the sweet potato by hand or with an immersion blender (getting fancy here). Whip in 1/8th of a cup of butter or more to taste. If the mixture is too thick, add a little cream until you get the consistency you wish.
  3. Spoon into a buttered 9×13? baking dish.
  4. In a microwavable dish, measure out the butter and microwave just until butter is melted. Add the brown sugar and microwave again, just 15-20 seconds until the brown sugar begins to dissolve. If your baking dish is wide, you’ll need the full 1/2 cups of brown sugar and butter. If your dish is narrower at the top, you can get away with less.. just make sure the butter and brown sugar are in equal amounts.
  5. Place the pecan halves in a pleasing arrangement over top of the yam.. or just scatter like leaves. Whisk the butter and brown sugar mixture and pour over the entire top. Tilt the pan to make sure that it covers all of the yam mixture.
  6. Bake in any temperature oven until the yams are hot and the mixture on top is bubbling and melted.
Recipe by Just a Smidgen at http://justasmidgen.com/2012/10/10/an-autumn-tumble-of-words-and-recipes/