This recipe is from my boyfriend's mother, Lisa Janofsky. It's adapted from Epicurious (http://www.epicurious.com...) and Crème de la Crumb (http://lecremedelacrumb.com/2014/10/candied-pecan-sweet-potato-casserole.html). —Sarah Jampel
10 to 12
4 to 5 pounds
red-skinned sweet potatoes (yams), peeled, cut into 1-inch pieces
Preheat the oven to 400° F. Piece the sweet potatoes with a fork, then bake for about 1 hour or until tender. Let cool to touch, then peel and mash the sweet potatoes.
Lower the oven temperature to 375° F. Combine 2/3 cup brown sugar, butter, cinnamon, and spices in a heavy saucepan over medium heat. Bring to a boil, stirring until sugar dissolves, and then pour over the potatoes and mix until smooth.
Grease a 9- by 13-inch baking dish and pour in the sweet potatoes. In a bowl, combine remaining 1/2 cup brown sugar, flour, melted butter, and pecans and mix well. Sprinkle mixture over potatoes and bake uncovered for 15 to 20 minutes, until pecans are caramelized.