Very rich, but the only way I will eat sweet potatoes at all"
4-6 Sweet Potatoes
3/4 Cup Brown Sugar, divided
1-1/2 sticks unlated butter, divided and cubed or melted
1 Cup Pecans, halves or chopped & divided
1/4-1/2 Cup Brandy (optional)
Peel and slice potatoes in approximately 1/4" thickness. Spray bottom of a +/- 2 quart casserole dish. Lay one layer of potatoes, top w/ 1/3 cup of pecans, and up to 1/2 stick of butter cut in chunks. Repeat for two more layers. When complete, pour Brandy over top and cover loosely w/ foil. Bake at 350 for approximately 30-40 minutes. Uncover and bake for an additional 10-15 minutes to crisp pecans.