Five-Spice Glazed Sweet Potatoes with Walnut Toffee

I have always tried sweet potatoes that are a little more sage flavored and not so sweet. For my first time making sweet potatoes "sweet" they came out pretty good. Dustin likes them really sweet like how his sister makes them. And he said I did a good job. :) Thanks babe!

I got this out of a Food and Wine magazine that his sister gave me from November 2009.

1. INGREDIENTS
2. 6 pounds orange sweet potatoes or yams, peeled and cut into 2-inch chunks
3. 1 cup light brown sugar
4. 6 tablespoons unsalted butter
5. 2 teaspoons Chinese five-spice powder
6. 1/4 teaspoon freshly grated nutmeg
7. Salt
8. Crunchy Walnut Toffee (Recipe See Below), coarsely chopped
9. 
   

1. Directions:
2. Preheat the oven to 400°. Spread the sweet potato chunks in two 9-by-13-inch baking dishes. Add 1 cup of water to each dish, cover with foil and bake for about 25 minutes, until the sweet potatoes are barely tender. Pour off any remaining water from the baking dishes.
3. In a small saucepan, combine the brown sugar with the butter, five-spice powder and nutmeg and cook over moderate heat until the butter is melted and the mixture is bubbling, about 4 minutes. Pour the mixture over the potatoes, stir to coat and season with salt. Bake for about 10 minutes, basting a few times, until the potatoes are tender and nicely glazed. Sprinkle the walnut toffee over the potatoes and serve.
4. 
   

Crunchy Walnut toffee:

INGREDIENTS

1. 1/2 cup sugar
2. 1/4 cup water
3. 2 tablespoons light corn syrup
4. 2 tablespoons unsalted butter
5. 1/4 teaspoon baking soda
6. 1/4 teaspoon salt
7. 1 cup walnuts, coarsely chopped

DIRECTIONS

1. Line a baking sheet with parchment paper. In a medium saucepan, combine the sugar, water, corn syrup and butter and bring to a simmer. Cook over moderate heat, swirling the pan a few times, until a light caramel forms, about 4 minutes. Stir in the baking soda and salt. Remove the pan from the heat and stir in the walnuts. Quickly spread the toffee on the prepared baking sheet as thinly as possible. Let cool completely. Break into pieces and serve.