Bourbon Sweet Potatoes with Buttered Pecans
By Tbird
Ingredients
- 6 lbs Sweet potatoes (about 6 large)
- 3 tbsps Bourbon
- 1 stick Unsalted butter softened
- 2 cups Pecan halves (about 8 ozs)
- 1 tsp Kosher salt
- 2 tbsps Dark brown sugar packed
Details
Preparation
Step 1
Preheat oven to 450F.
Prick sweet potatoes with a fork and in a baking pan bake in middle of oven until tender, about 1 hour. (Or use a can of prepared sweet potatoes.)
When cool enough to handle, peel potatoes and cut in chunks. Sprinkle with bourbon and 6 TBLS of butter cut into pieces.
Reduce temperature in oven to 325F.
In a shallow baking pan spread pecans in one layer and bake in middle of oven until fragrant, about 10 minutes. Toss hot pecans with remaining 2 tablespoons butter and Kosher salt. Pecans may be made 2 days ahead and kept in an airtight container at room temperature.
Arrange pecans on top of puree and sprinkle with brown sugar. Bake potatoes in upper third of oven until heated through and pecans are slightly browned, about 30 minutes.
The casserole can be assembled ahead, refrigerated, then brought to room temperature before cooking.
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