Oven-roasted and glazed with dark brown sugar and butter, then garnished with toasty walnuts.
4 pounds (5 large potatoes) sweet potatoes, peeled and cut crosswise into 3/4-inch thick slices
1/3 cup packed dark brown sugar
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
4 tablespoons butter, cut into small pieces
1/2 cup walnuts, coarsely chopped
1. Preheat oven to 400 degrees F. Arrange half the potato slices in 13-inch by 9-inch ceramic or glass baking dish. Sprinkle with half the sugar, half the salt, and all the pepper. Dot with half the margarine or butter.
2. Arrange remaining potatoes in baking dish. Sprinkle with remaining sugar and salt, and dot with remaining margarine or butter.
3. Cover with foil and bake 30 minutes. Remove foil; sprinkle with walnuts and bake, uncovered, 30 to 40 minutes longer until potatoes are tender, basting with syrup in baking dish 3 times during cooking.
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