Praline Sweet Potatoes

Y'all, regular orange sweet potatoes work just fine in this recipe. You don't need to be extra like me and get three different colors (in my case, I used regular orange, Korean white, and Hawaiian purple).

I only did it for the 'gram.

3/4 cup unsalted butter

1 cup brown sugar, packed

1 cup heavy cream

1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp salt

4 lbs sweet potatoes, sliced thinly (I suggest using a mandoline to keep the slices uniform.)

3/4 cup chopped pecans (or just use whatever nuts you have handy - I only had walnuts)

Preheat oven to 350 degrees F.

Spray baking dish with cooking spray and set aside.

Make the praline sauce by melting butter in a small saucepan over medium-low heat. Add brown sugar, cream, spices, and salt and stir to combine. Bring to a boil, then reduce heat to low and simmer for 10 minutes until the sauce thickens. Remove from heat.

Arrange the sweet potato slices in the baking dish and pour the praline sauce over the top.

Cover with foil and bake for 30 minutes. Remove foil and bake uncovered for another 30 minutes or until the potatoes are soft and the sauce is bubbly. Garnish with pecans.