Ingredients
3 large or 4 medium sweet potatoes or yams
Fleur de sel (coarse sea salt)
1/3 cup brown sugar, packed
½ cup chopped pecans
4 Tablespoons (2 oz.) butter, melted
1/2 cup Kahlua
You will also need:
Baking sheet
Baking dish or casserole (or individual ramekins, if desired)
Instructions
Preheat oven to 425oF (218oC). Wash the sweet potatoes or yams, dry them and place them onto a baking sheet. Bake them for about 45 minutes – 1 hour until fork-tender. Remove from the oven and let them cool.
Peel the sweet potatoes and cut them into ¼” thick slices. Place them into the baking dish. Sprinkle lightly with the fleur de sel. Sprinkle the brown sugar on top. Sprinkle the chopped pecans over the top. Pour the melted butter on top, followed by the Kahlua.
Bake at 425oF (218oC) for about 20 minutes, until the sweet potatoes are browned and bubbling. Note: If using individual ramekins, start checking at 10 minutes.
Serves 8 people.