MARTHA STEWART SWEET POTATOES

MARTHA STEWART SWEET POTATOES image

Yield 8

Number Of Ingredients 7

7 Tablespoons unsalted butter, room temp, plus more for casserole
5 Lbs sweet potatoes
7 tbs packed dark brown sugar
1 1/2 tsp ground cinnamon
pinch of cayenne petter
salt and freshly ground pepper
2/3 Cup pecan halves

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!