Steps:
- Heat oven to 400. Generously butter a 2 quart casserole and set aside. Bake potatoes until almost tender 25-30 minutes. Remove potatoes from oven and set aside until cool enough to handle. Slip off skins. Cut potatoes into 1 1/2 inch thick rounds, and transfer to a large bowl. Add 5 T butter, 5 t brown sugar, cinnamon and cayenne pepper; season with salt and pepper. Stir to combine; set aside. Melt the remaining 2 T of butter in a medium saute pan set over medium high heat. Add the remaining 2 T brown sugar and the pecans. Cook, stirring occasionally until the pecans have been coated and have caramelized, about 3 minutes. Add the pecans to the sweet potato mixture and gently stir to combine. Transfer to the prepared casserole and bake stirring 2 or 3 times until potatoes are caramelized and bubbly, 30 to 35 minutes. Serve. Oy it's good!
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