Candied Sweet Potatoes:
8 medium orange-fleshed sweet potatoes, scrubbed but unpeeled (appros 4lbs)
1/2 cup packed light brown sugar
1/2 cup granulated sugar
3/4 cup chopped pecans
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
8 tablespoons (1 stick) unsalted butter, softened
1/2 cup boiling water
Preheat the oven to 325, lightly butter a 9x13 inch baking dish
Bring a large pot of lightly salted water to a boil over high heet. Add the sweet potatoes. Cook until tender, about 25 minutes. Drain. Rinse under cold running water until cool enough to handle. Peel the sweet potatoes.
In a medium bowl, combine the sugars, pecans, cinnamon, nutmeg and ginger. Slicing the sweet potatoes into 1/2 inch thick rounds as you go, layer about one third of the sweetpotatoes in the prepared baking dish. Sprinkle with one-third of the sugar/pecan mixture and dot with one-third (a scant 3 talbespoons) of the butter. Repeat with another layer of sweet potatoes, half of the remaining sugar/pecan mix, and another scant 3 tablespoons of butter. Top with the final layer of potatoes, the remaining sugar/pecan mixture, and the remaining butter. Pour the boiling water into the dish, around the sweet potatoes, not over them.
Bake, basting occasionally with the syrup that forms in the dish, until the sweet potatoes are glazed about 45 minutes. Let stand 5 minutes, serve hot.