Butterscotch Yams

Serves: 6
Total Calories: 529


6 yams medium or sweet potatoes, peeled (about 2 lb.)
1/4 cup half and half
1/4 teaspoon salt
2/3 cup brown sugar
1/2 cup butter or margarine, softened
1/3 cup flour
1/2 teaspoon nutmeg ground
1/4 cup pecans chopped


In a large saucepan cover yams or sweet potatoes with boiling water. Over high heat bring to a boil reduce heat to low, cover and simmer for 20 to 30 minutes or until tender. Drain. Slice lengthwise and place in an ungreased 2-quart shallow baking dish in rows, overlapping slightly. Pour half-and-half evenly over potatoes and sprinkle with salt.

Preheat oven to 350° F. In a small bowl combine brown sugar, butter or margarine, flour and nutmeg. Sprinkle over potatoes.

Sprinkle with pecans. Bake for 15 minutes or until hot and bubbly. Broil 5 inches from heat source for 2 minutes or until golden.

Nutritional Facts:

Serves: 6
Total Calories: 529
Calories from Fat: 170

This Butterscotch Yams recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.

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