A delightful twist on a classic side dish, featuring sweet potatoes topped with a rich pecan sauce.
Peel and cut the sweet potatoes into thick slices.
Cut the slices evenly to ensure uniform cooking.
Boil the sweet potato slices in a large pot of water until tender.
Do not overcook the potatoes; they should hold their shape.
In a saucepan, combine the brown sugar, cream, butter, pecans, salt, cinnamon, and nutmeg.
Stir constantly to prevent the sugar from burning.
Heat the mixture over medium heat until it comes to a gentle boil, then reduce the heat and simmer for 5 minutes.
Simmering allows the flavors to meld together beautifully.
Drain the sweet potatoes and arrange them in a serving dish.
Arrange the slices neatly for a better presentation.
Pour the hot pecan sauce over the sweet potatoes.
Ensure the sauce coats all the sweet potato slices evenly.
Serve the dish warm and enjoy.
Garnish with additional chopped pecans for extra crunch.
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