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Prep 20min
Total2hr0min
Ingredients6
Servings8
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Ingredients
4
medium sweet potatoes (about 2 lb)
1/4
cup butter
1 1/2
cups packed brown sugar
1/4
cup evaporated milk (from 12-oz can)
1
tablespoon honey
1/3
cup chopped pecans, if desired
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Steps
1
Heat oven to 375°F. Line cookie sheet with foil. Pierce sweet potatoes with fork; place on cookie sheet. Bake 45 minutes to 1 hour or just until tender when pierced with fork. When cool enough to handle, peel potatoes and cut into 1/2-inch slices.
2
Reduce oven temperature to 350°F. Grease 11x7-inch (2-quart) glass baking dish with butter or cooking spray. Place sweet potatoes in dish.
3
In 1-quart saucepan, melt butter over medium heat. Stir in brown sugar and evaporated milk until completely incorporated. Cook and stir 2 to 4 minutes or until mixture is smooth and looks like caramel. Stir in honey and pecans. Spoon over sweet potatoes.
4
Cover; bake 30 minutes or until thoroughly heated.
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Bake the sweet potatoes and assemble the casserole; cover and refrigerate overnight. Bake just before serving.
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