Candied Sweet Potatoes (or Yams)

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!