Sweet Potato Crisp

I love this!  It is sooo decadent and not being a person who eats sweet potatoes, this recipe doctors them up to a desert level :D  I have this once or twice-a-year.  Always at Thanksgiving and sometimes at Christmas.  

The secret to making this taste good is using extra butter. I love it drenched :D  

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Ingredients/Instructions

6 nice yams (red garnets are nice)

1/2 cup flour

1/2 cup brown sugar

1/2 cup heavy whipping cream

1/2 cup real butter (DO NOT USE margarine)

Cup and a half of pecan halves.

Boil or microwave the yams.  If you microwave, punch holes with a fork to let the steam out.  Peel the yams and slice into a buttered 13X9 baking dish.  I always slice some extra butter over the yams before I pour the mixture over them.  

Mix the flour, brown sugar, heavy whipping cream and softened butter into a nice smooth consistency.  

Pour over the yams and put yam dish at least 6 inches under the broiler and broil to crisp the topping.  Watch closely so as not to burn. 

Sprinkle pecans after the mixture is crisped.  If you want the pecans crisped a bit, watch closely as they will burn easily.

Copyright Chewoo Graphics December 2004