Stovetop Sweet Potatoes With Maple And Crème Fraîche

• 2 cinnamon sticks, broken
• 1/4 cup sugar
• 3 tablespoons butter
• 1 cup pecan halves
• 1/4 teaspoon salt
• 3 (15-oz.) cans candied yams or sweet potatoes in syrup, drained
• 1/4 cup butter, softened
• 2 tablespoons finely chopped crystallized ginger
• 1 teaspoon salt
• 1/4 teaspoon freshly grated nutmeg
• 1 cup creme fraiche*
• 1/4 cup pure maple syrup
• 1 teaspoon maple extract or vanilla extract
• 1 teaspoon balsamic vinegar

1. Grind cinnamon sticks to a fine powder in a coffee grinder; set aside.
2. Cook sugar and 3 tablespoon butter in a small saucepan over medium-high heat 3 minutes or until melted and golden. Add pecans, and cook 2 minutes until pecans are toasted and glazed, stirring frequently.
3. Stir in cinnamon and 1/4 teaspoon salt. Spread pecans on wax paper, and set aside to cool.
4. Combine sweet potatoes, 1/4 cup butter, ginger, 1 teaspoon salt, and nutmeg in a large bowl. Beat at low speed with a hand mixer 1 minute; beat at high speed 2 minutes.
5. Gently fold creme fraiche, maple syrup, extract, and balsamic vinegar into sweet potatoes. Transfer to a saucepan. Bring to a simmer over medium-low heat. Simmer, covered, 10 minutes, stirring occasionally. Spoon potatoes into a serving dish, and sprinkle with glazed pecans.
6. *Find creme fraiche with other specialty cheeses in the deli section of many upscale markets.

cinnamon sticks, sugar, butter, pecan halves, salt, candied yams, butter, ginger, salt, freshly grated nutmeg, crueme fraueeche, maple syrup, maple, balsamic vinegar

Taken from www.myrecipes.com/recipe/stovetop-sweet-potatoes-with-maple-crme-frache (may not work)