Recipe: Bourbon Sweet Potato Puree with Toasted Pecan Topping (make ahead)

BOURBON SWEET POTATO PUREE

6 pounds sweet potatoes (6 large)
3 tablespoons bourbon
1 stick (1/2 cup) butter, softened, divided use
2 cups pecan halves
1 teaspoon salt
2 tablespoons dark brown sugar, packed

Preheat oven to 425 degrees F.

Prick sweet potatoes with a fork. Bake in the middle of the oven until tender about 1 hour.

When just cool enough to handle, peel potatoes and transfer half to a food processor. Add bourbon and 6 tablespoons butter and puree for 30 seconds. Transfer into bowl. Puree remaining potatoes and put into bowl. Stir well. Season with salt and pepper.

(Puree may be made 2 days ahead and chilled, covered. Bring puree to room temperature before proceeding.)

Reduce (or preheat) oven to 325 degrees F.

In a shallow pan spread pecans a in on layer and bake for 10 minutes.

Toss toasted pecans with remaining 2 tablespoons butter. Arrange pecans on top of puree and sprinkle with brown sugar.

Bake at 325 degrees F for about 30 minutes.

Makes 10-12 servings
From: Shelley LA - 11-26-97