These potatoes have a caramel glaze that is fantastic! Par-boil the yams the day before to save time on that busy day. I use an electric skillet to finish cooking them in the glaze. This recipe has been in my family "forever", but the measurements were never written down. Sorry I don't have a photo because they are beautiful! The prep time is for par-boiling.
These are great for breakfast. I always cook the sausage the night before and refrigerate it...makes the morning mixing quicker. Put the au gratin potatoes in the 'frig, too. They should be thawed by morning. Serve with syrup or whatever you serve with pancakes.
I can't seem to make enough of this sauce--and I triple the recipe every time. My family uses it on eggs, hash browns, taco's and burritos (of course). So, if you like this type of thing, this is the sauce for you!
We like this recipe because it is so moist and just simply tastes great! It was given to me in 1975 (my boys were just little guys) and it has become a family tradition each year at Thanksgiving and sometimes at Christmas.
This recipe came from a Crisco cookbook. It's especially great when you have guests and want to serve something nice without having to spend a lot of time in the kitchen. We serve this every Christmas morning (you know how hectic it can be); so I can enjoy the festivities, too. Scrambled eggs go nicely with this.