More of a vegetable disk.
Topped off with pecans, these are a juicy delight.
8 medium sweet potatos
1 stick oleo (or butter)
1 cup light-brown sugar
1 tablespoon cinnamon
1/2 cup chopped pecans
Preheat oven to 350 F. Back sweet potatoes until
soft, about 1 hour. Refrigerate overnight. The
following day peal the potatoes and slice lengthwise
into 4 slices per potato. Place slices in a glass baking
dish that has been prepared with a light coating of
cooking spray. Melt oleo and brown sugar in the
microwave and pour over the potatoes. Sprinkle
cinnamon on top and cover with chopped pecans.
Bake uncovered for about 25 minutes, or until
potaotes are hot. Remove from the oven, and
prepare to be transported to heaven. Serves 8.
This recipe was in the November 2009 Guideposts
magazine. We made this using "oriental sweet
potatoes" and it was wonderful. Unknown if there
was anything special about that type of sweet