Recipe: Tennessee Sippin' Yams with Pecan Crumble and Whiskey Sauce

TENNESSEE SIPPIN' YAMS

4 lbs. sweet potatoes, cooked & mashed
1/2 cup margarine or butter, melted
1/4 cup sour mash whiskey or bourbon
(If made for Tennesseans,you must use Jack Dainels)
1/3 cup orange juice (if not using whiskey,
increase juice by 1/4 cup)
1/3 cup firmly packed brown sugar
3/4 teaspoon salt
1/2 teaspoon allspice (or 1/4 teaspoon nutmeg
and cinnamon)
1/2 cup pecan halves

Combine all ing. except pecans. Pour into greased
2 1/2 qt. casserole; arrange pecans around edge of
dish. Bake at 350 for 45 min. YIELD: 8-10 servings

PECAN CRUMBLE
1 cup brown sugar
1 cup chopped pecans
1/2 cup all purpose flour
1 cup grated coconut (optional)
1/3 cup butter

If using as topping for TN Sippin' Yams, eliminate
pecans from yam recipe. Instead mix the above ing.
until crumbly. Sprinkle on top and bake for 30 min.

WHISKEY SAUCE
2/3 cup brown sugar
1/3 cup corn syrup, light or dark
4 tablespoons water
4 Tablespoons butter
pinch of mace
1/2 cup whiskey (TN 'sippin)

Cook the first five ing. in top of double boiler until
think. Remove from heat and add whiskey. Serve over
sweet potatoes, roast pork or as a dessert sauce.