Decadent Sweet Potatoes (not your grandmother's recipe!)
I like to use fresh sweet potatoes or yams but canned are alright as well.
8 large yams and/or sweet potatoes (prepared as below)
3 large cans of canned yams
1/2 stick of real butter (cut into chunks)
1 cup of brown Sugar
1 tsp cinnamon
1 tsp nutmeg
1 tsp vanilla
pinch of sea salt
1 1/2 cups heavy cream
preheat oven to 400 degrees
If you are a nut fan you can add chopped pecans or walnuts to this dish when you add the brown sugar mixture
In a bowl toss brown sugar, cinnamon, nutmeg and sea salt. Place the yams and/or sweet potatoes in a baking dish. Cover with the heavy cream and vanilla mix. Sprinkle the brown sugar mixture and sliced butter all over the top. Cover with foil and bake about 30 minutes. Remove tin foil and bake 10 more minutes. Serve immediately.
Directions to cook Fresh Sweet Potatoes or Yams to prepare for recipe
If you use fresh, wash, peel and slice into medium sized pieces. Place in sauce pan with the 2 cups of milk and water. Bring to a boil. Turn down to a simmer and allow to cook for 10 minutes until almost soft. Strain and set aside.
A blog viewer named Carolyn writes: "Just a note, I find peeling them is much easier if they are boiled whole with the skins on...let cool & the skin just slides off...cut as desired & continue with any old or new Sweet Potatoe Recipe"I'm going to try this when I make these this week! Thank you Carolyn!