Mom's Praline Sweet Potatoes

• 3 (16 oz) Cans Yams in Light Syrup, Drained (or 5-6 sweet potatoes)
• 1/2 Cup Butter Melted
• 1/2 Cup Heavy Cream (Evaporated Milk Also Works)
• 2 Lg Eggs
• 1 Cup Firmly Packed Lt Brown Sugar
• 3/4 Cup Chopped Pecans
• 1/4 tsp Cinnamon
• 1/4 tsp Salt (Optional)
• 1/4 Tsp Nutmeg
• 1 tsp Vanilla

Puree yams with 6 Tbs butter and 2 Tbs cream. Add eggs and 1/2 cup brown sugar. Mix til well blended.


Spread 1/2 mixture into shallow 2 qt. baking dish.


Put remaining in pastry bag fitted with large rosette tip and pipe large rosettes all around edge of mixture.


Preheat oven to 375˚.


In small saucepan, Combine remaining melted butter, cream, brown sugar, pecans, cinnamon, nutmeg, and salt. Bring to boiling, simmer 5 min.


Remove from heat and stir in vanilla. Spoon over center of potato mixture.


Bake 20 min. or until bubbly. If desired garnish with roasted pecans in center of each rosette.