Sweet Potatoes with Pecans

If you're a potato lover, especially, a "sweet potato" or "yams" lover and adore nuts like me, this is a simple recipe that is just "to die for yummy". This is my favorite Thanksgiving recipe, but can be cooked anytime year round. It's great with lemon chicken, wild rice and asparagus. This is my favorite and perfect meal combination This recipe is also awesome with sand dabs and mixed green salad. Don't take my word for it. Give it a try and judge for yourself.

Ingredients:
3 Sweet Potatoes or Yams (¼:" to ½" slices)
1 tsp Vanilla Extract
2 Tbsp Water
1 tsp Cinnamon (fresh grated, if available)
1 tsp Nutmeg (fresh grated, if available)
1 cup Brown Sugar
¼ Unsalted Butter, sliced
¼ cup Pecans, crushed

Heat oven to 350 degrees. Peel sweet potatoes and cut into ¼:" to ½" slices. Alternate the thickness of slices for texture and variety. Spray a casserole dish with a non-stick spray and arrange sweet potato slices in the baking dish. Pour crushed pecans over the sweet potato slices. Sprinkle sweet potatoes with cinnamon and nutmeg. Distribute brown sugar evenly over the sweet potatoes and arrange butter slices on top of brown sugar. Mix vanilla extract and water together. Pour vanilla mixture over brown sugar and butter. Cover and bake for approximately 30-40 minutes. (After 15-20 minutes, be certain to turn the potatoes, cover and return to oven.) Serves 8-10 people.