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