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Cinnamon Pecan Butterscotch Yams Recipe

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This recipe for Cinnamon Pecan Butterscotch Yams is from Janet's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 medium sweet potatoes
water
3/4 cup packed brown sugar
1/2 cup heavy or whipping cream
1/2 cup light or dark corn syrup
2 T butter
1 tsp. cinnamon
1/2 tsp. salt
1/2 cup coarsely chopped pecans
Directions:
Directions:
1. Wash sweet potatoes. In a large skillet or dutch oven, bring unpeeled sweet potatoes and 1 inch water to boil; reduce heat, cover, and simmer 20 minutes or until potatoes are tender but firm. Remove from pan; cool until easy to handle. Remove skin from sweet potatoes; cut lengthwise into halves and arrange in shallow 2 1/2 to 3-quart baking dish.
2. In 1-quart saucepan combine brown sugar, cream, corn syrup, butter, cinnamon, and salt. Stirring frequently, bring to boil over medium heat; simmer 5 minutes. Pour mixture evenly over sweet potatoes; sprinkle with pecans.
3. Bake in 350ºF oven 20 to 30 minutes or until sauce bubbles, spooning sauce over potatoes once or twice during baking.
Number Of Servings:
Number Of Servings:
12 to 16

 

 

 

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