How to make it

  • Bake or boil sweet potatoes until soft then peel and purée pulp until smooth.
  • Cream butter and sugar then add eggs one at a time beating well after each addition.
  • Stir in vanilla then combine dry ingredients and add to creamed mixture alternately with puree.
  • Beat just until combined then pour into two greased and floured loaf pans.
  • Bake at 350 for 60 minutes then cool 10 minutes before removing from pan to wire racks.
  • Combine brown sugar, cream, syrup and butter in saucepan then bring to boil over medium heat.
  • Stir constantly then reduce heat and cook and stir five minutes longer.
  • Remove from heat and stir in walnuts and vanilla then serve warm over cake slices.

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