This fall favorite is now easy to make all year round. A delicious dish for any time of year.
2 (15-oz.) cans cut sweet potatoes, drained
½ cup packed brown sugar
3 tablespoons butter, cut into small pieces
¼ cup chopped pecans, toasted
In a 1½-quart oval (or similar) casserole, layer half of the potatoes, half of brown sugar, dash nutmeg and half of butter.
Repeat layers; top with pecans.
Cook according to your Advantium model's cooking settings.
To make this recipe with fresh sweet potatoes, cook 2 pounds sweet potatoes in enough boiling water to cover for 30 minutes or until tender; drain. Cool slightly, than peel and cut into ½-inch thick slices. Never store fresh uncooked sweet potatoes in the refrigerator. They lose flavor and turn black in cool temperatures.