Serves: 6
Total Calories: 529
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.
This Butterscotch Yams recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.
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