Ingredients

6 lb. sweet potatoes

3 T bourbon (or to taste)

1/2 cup unsalted butter

Salt and freshly ground pepper

2 cups pecan halves

1 tsp coarse salt

2 T packed dark brown sugar

Preparation

  1. Prick sweet potatoes with a fork and bake in the middle of voen until tender, about 1 hour.
  2. When cool enough to handle, peel and transfer half of the potatoes to a food processor. Add bourbon and 6 tablespoons of butter. Puree 30 seconds. Transfer puree to a large bowl and puree the remaining potatoes until completed smooth. Transfer to bowl. Season well with salt and pepper.
  3. Transfer puree to a 2-quart shallow baking dish.
  4. Reduce oven to 325.
  5. In a shallow baking pan spread pecans in one layer and bake in the middle of oven until fragrant, about 10 minutes. Toss hot pecans with remaining 2 tablespoons butter and coarse salt.
  6. Arrange pecans on top of puree and sprinkle with brown sugar. Bake in upper third of oven until heated through and pecans are slightly browned.