by Chef Dief
3 large yams (May also substitute sweet potatoes)
2 sticks of butter
1 cup brown sugar
1 1/2 cups of fresh whole pecans
Use a casserole dish, peel and cube your yams/sweet potatoes (large, bite-size cubes). Cover the bottom of the casserole dish with the cubed yams/sweet potatoes. In a sauce pan, combine butter and brown sugar together on low heat until the sugar is melted. Then, add the pecans, stir and coat them with the sauce. Pour the sauce evenly over the yams/sweet potatoes. Cover tightly and cook at 300 for 45 to 50 minutes. Check the yams/sweet potatoes at 30 minutes with a fork. You want them tender, not overcooked. Low and slow. Enjoy!
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