- 6
Ingredients
- For the Sauce:
- 5 Large Sweet Potatoes
- 1 Cup Pecan Pieces, toasted until fragrant
- 1/2 Cup Bourbon
- 1/4 Cup Water
- 3/4 Cup Brown Sugar
- 1/2 Cup Steen’s Cane Syrup
- 1 Tbsp Orange Zest
- 1/2 Tsp Cinnamon
- 1/4 Tsp Freshly Grated Nutmeg
- 1 Tsp Kosher Salt
- A Few Turns of Freshly Ground Black Pepper
- 1/2 Tsp Toasted Sesame Oil
- 1 1/2 Sticks Unsalted Butter
- 1 Cup Pecan Pieces, toasted until fragrant
Preparation
Step 1
Preheat an oven to 400 degrees F. Bake the Sweet Potatoes in their Jackets until fork tender, about 45 minutes to one hour. Peel while still warm and let cool. When cool slice into 1/2? rounds. Layer the sweet potatoes in a large buttered casserole dish. One layer of sweet potatoes, then sprinkle with some of the pecans, another layer of sweet potatoes, then pecans, etc… until the sweet potatoes are all used up, top with the remaining Pecans. To make the sauce: Warm the Bourbon in a saucepan over medium heat and ignite to burn off most of the alcohol. When the flames subside add the water, brown sugar, cane syrup, orange zest, cinnamon, nutmeg, salt, black pepper, and sesame oil. Cook over medium heat, whisking constantly until the sugar dissolves. Turn the heat to medium low and whisk in the butter, until all is incorporated and melted. Pour over the sweet potatoes in the prepared casserole. Bake in the 400 degree oven for 30 minutes or until bubbly. Serve hot. Serves 6-8 as a side dish.