This is my favorite way to eat sweet potatoes. They always receive rave reviews. Really, how can you go wrong with butter, cream and brown sugar?
2 lbs sweet potatoes or yams (about 6 medium)
1/2 cup brown sugar
3 tablespoons butter or margarine
3 tablespoons light cream or evaporated milk (I’ve also used half and half or heavy cream—just what I had on hand and they turned out fine)
1/2 teaspoon salt
Boil sweet potatoes or yams until just tender (I stick a bamboo skewer in them to make sure they are done all the way through). Peel and cut length-wise into 1/2 inch slices. In a medium skillet combine sugar, butter, cream and salt; cook over medium heat, stirring constantly until smooth and bubbly. Add sweet potatoes; stir gently until glazed and thoroughly heated (sometimes if I am feeling particularly decadent I will double the sauce and pour the extra over the dish of sweet potatoes before serving). Fabulous!