Layered Sweet Potatoes

We all seem to love Thanksgiving because it is about family and friends and blessings. There are really no presents or obligations. It is about coming home.

I created this a couple years ago and it has gone over really well with everyone. It is totally decadant and very easy because it can be mostly done the day before, then layered and baked the day of.

I hope your Thanksgiving is full of love, laughter, phone calls from those far away and that you will have many precious memories. Be blessed.


LAYERED SWEET POTATOES
Serves 8-12
Feel free to increase or decrease as desired.

4-5 pounds sweet potatoes
1 cube butter
1/2 c half and half
3/4 c maple syrup, this is optional if cost is a factor

1 cube melted butter
1 c Dark brown sugar
1 c toasted pecan pieces
Seeds from 1 pomegranate

Bring a large pot of salted water to a low boil.
Peel sweet potatoes and cut into 2 inch chunks.
Cook your potatoes in just enough water to cover about 20 minutes until done.
Drain very well.
Whip sweet potatoes with 1 cube butter, half and half and maple syrup until smooth and fluffy. This part can be done a day ahead, just bring whipped sweet potatoes back to room temperature before baking.

Layer potatoes in a 2-3 quart casserole dish, pouring 1/3 of melted butter, 1/3 cup dark brown sugar and 1/3 cup toasted pecan pieces in between each layer. I have 5 layers of potatoes and 3 layers of fillings.
Wipe the edges of the dish with a wet cloth for a neater presentation.
Bake on 350 degrees, 30-40 minutes.
Pomegranate seeds on top before serving. You can also add a little dark brown sugar and more pecans if you like to the top.

You can sort of see the layers still after baking.