"To make ahead (up to five hours) prepare recipe through step 2. Cool; cover and refrigerate. About 15 minutes before ready to serve, proceed with recipe...."
INGREDIENTS
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8 medium sweet potatoes (5 pounds)
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2 tablespoons olive oil
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Coarse salt
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2 tablespoons butter, cut into small pieces
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2 tablespoons light-brown sugar
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1/3 cup pecan pieces
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1/8 teaspoon cayenne pepper