Kentucky Bourbon Sweet Potato Casserole

By Hklbrries

"When it comes to Thanksgiving, Karry Hosford pulls out the good stuff - her family silver, china and crystal. But this mother of two and contributing photographer for Relish magazine injects comfort into the rest of the big meal. Guests are casually attired, and the children, including the Hosfords' sons Jack and Walker, are never relegated to the 'kids' table' - they join right in the celebration.

Karry and her husband, Doug, run a combination cooking school, cookware store, catering company and photography studio in Natchez, MS called High Cotton (www.highcottonnatchez.com). Adding contemporary twists to traditional Southern dishes, they design their Thanksgiving menu to reflect Karry's relaxed style and Doug's Southern roots. Bacon and pecans abound in everything from the salad to the mustard greens to the sweet potato casserole. And more than a little bourbon is enjoyed before the meal.

Family heirlooms share the stage with creative Thanksgiving fare, making for a celebration that's Southern comfort at it's best: good food, good friends and good drink."

Ingredients

• 2 (29-ounce) cans sweet potatoes, undrained
• 1/3 cup good-quality bourbon
• 1 cup packed dark brown sugar, divided
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 cup pecan halves
• 1 ½ tablespoons melted butter

Preparation

Step 1

Preheat oven to 350F.

In a large bowl, mix potatoes, bourbon, 1/2 cup brown sugar, vanilla and salt. Spoon into a 13-by-9-inch baking pan.

Combine remaining brown sugar, pecans and butter; mix well. Sprinkle evenly over potatoes.

Bake 25 minutes or until top is browned.


Nutrition Information:
Per serving
410 calories
12 g fat
5 g protein
67 g carbohydrates
4 g fiber
290 mg sodium