Baked Sweet Potatoes & Pecans

Heat oven to 400 degrees.
Butter 2 quart casserole and set aside.
Bake until almost tender, 25 to 30 minutes:
5 pounds sweet potatoes
Cool; slip off skins, cut into 1 ½ inch thick rounds and transfer to large bowl.
Add and stir to combine:
5 T. butter
5 T. brown sugar
1 ½ t. ground cinnamon
pinch of cayenne pepper
salt and pepper
Melt:
2 T. butter
Add:
2 T. brown sugar
2/3 C. pecan halves
Cook, stirring occasionally, until the pecans have been coated and have caramelized, about 3 minutes.
Add pecans to sweet-potato mixture and gently stir to combine.
Transfer to casserole and bake, stirring 2 or 3 times until potatoes are caramelized and bubbly, 30 to 35 minutes.
Serve immediately.
Serves 8