Ingredients:

6 Tbsp unsalted butter
3 lbs sweet potatoes, peeled and cut into 1-inch cubes
1 1/4 cups light brown sugar, divided
Urban Accents Yummy Yams
1 cup pecan halves
1 egg white, lightly beaten

Directions:

In large Dutch oven, over medium-high, melt butter.  Add potatoes, 3/4 cup brown sugar, 2 Tbsp Yummy Yams seasoning and 3/4 cup water; bring to simmer.  Reduce heat to medium-low, cover and cook, stirring occasionally until slightly tender, about 45-60 min.  Remove lid and bring sauce to a rapid simmer over medium-high heat.  Continue to simmer until sauce has reduced to a glaze, about 7-10 min. 


Preheat oven to 450 degrees F.  Pour mixture into 13" x 9" casserole dish.  In small bowl, combine 1/2 cup brown sugar, remaining Yummy Yams seasoning, pecan halves and egg white.  Spread pecan mixture over potatoes.  Bake until the pecans are toasted and crisp, about 10-15 min.  Serve Immediately.