Recipe: Bourbon Pecan Smashed Sweet Potatoes (Rachael Ray recipe)

BOURBON PECAN SMASHED SWEET POTATOES

3 medium sweet potatoes, peeled and cut into chunks
3 tablespoons butter, cut into small pieces
1/2 cup chopped pecans (a couple of handfuls)
3 tablespoons brown sugar
2 ounces bourbon
1/2 cup orange juice
1/4 to 1/2 teaspoon freshly grated nutmeg
Salt and pepper

Bring a medium pot of water to a boil. Add sweet potatoes and cook 12 to 15 minutes until very tender. Drain sweet potatoes in a colander; set aside.

Return pan to medium heat. Add butter to the pan. When butter melts, add nuts and toast for 2 minutes. Add sugar to the pan and let it bubble. Add bourbon and cook out alcohol, 1 minute.

Add orange juice and the cooked sweet potatoes to the pan. Smash with a masher and season the sweet potatoes with nutmeg, salt and pepper.

Makes 4 servings
Source: Rachael Ray