Variations:


Pecan-Topped

Whisk 3 Tbsp brown sugar and 2 Tbsp flour in a small bowl.  Add 2 Tbsp very cold butter cut into ¼" pieces and toss to coat; pinch between fingertips until mixture is crumbly. Stir 1/4 Cup

chopped pecans into mixture.

Sprinkle topping over potatoes after removing the foil, continue with the recipe.


Maple:

Substitute maple syrup for the honey and molasses.


Orange:

Add 4 tsp orange zest to the butter mixture.


Lemon-Bourbon:

Add 3 Tbsp lemon juice to butter mixture and substitute ¼ C bourbon for the water in the corn starch mixture.

"Not-Too-Sweet" Sweet Potato Casserole

3 lbs Yams, peeled, halved lengthwise  

           and cut into ½" slices.

6 Tbsp butter, melted

2 Tbsp honey

3 Tbsp Molasses

3/4 tsp salt

1 Tbsp Fresh Ginger, grated

¼ tsp cayenne pepper

1½ Tbsp cornstarch

Preheat oven to 375º.

Parboil the yam slices in boiling water for 4-5 minutes or until they are bright orange.  Drain yams well and place in a buttered 9"x13" baking dish.

Whisk melted butter, honey, molasses, ginger, salt and cayenne in a small bowl.  Set aside.

Mix cornstarch with 2 Tbsp cold water until totally smooth, then whisk into butter mixture and pour over yams and toss to coat well.

Cover dish tightly with foil and bake until liquid is bubbly, about 40 minutes.  Remove foil, stir potatoes gently, bake until liquid thickens to glaze potatoes, about 20 minutes longer.