Sweet potatoes with bourbon and pecans
List of Ingredients
6 pounds sweet potatoes (about 6 large)
3 tablespoons bourbon
1 stick (1/2 cup) unsalted butter, softened
2 cups pecan halves (about 8 ounces)
1 teaspoon coarse salt
2 tablespoons packed dark brown sugar Recipe
Preheat oven to 425�F.
Prick sweet potatoes with a fork and in a baking pan bake in middle of 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 pur�e 30 seconds. Transfer pur�e to a large bowl. Pur�e remaining potatoes in food processor until completely smooth and transfer to bowl. Stir pur�e until combined well and season with salt and pepper. Transfer pur�e to a 2-quart gratin dish or other shallow baking dish. Pur�e may be made 2 days ahead and chilled, covered. Bring pur�e to room temperature before proceeding.
Reduce temperature to 325� F.
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 coarse salt. Pecans may be made 2 days ahead and kept in an airtight container at room temperature.
Arrange pecans on top of pur�e and sprinkle with brown sugar. Bake pur�e in upper third of oven until heated through and pecans are slightly browned, about 30 minutes
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