4 pounds sweet potatoes
1 cup heavy cream, warmed
¼ cup bourbon
1/3 cup brown sugar
¼ cup molasses
¼ teaspoon salt
Pecan topping (recipe follows)
Pre-heat oven to 350°.
Bake potatoes for one hour to one hour and 20 minutes or until fork tender and syrup begins to bubble out. Remove from oven and cool.
When the potatoes are cool enough to handle, remove the skins and put flesh into a large mixing bowl. Add bourbon, brown sugar, molasses, salt and 2/3 of the cream.
With an electric mixer, beat on high speed until smooth. Add enough of the reserved cream until the potatoes are the desired consistency.
Pour into a heated serving dish, cover and keep warm. May be reheated before serving.
Top with pecan topping just before serving.
Pecan Granola Topping
1 ½ cups lightly toasted pecan halves
1 cup sliced almonds
¾ cup old fashioned rolled oats
1 cup light brown sugar
½ teaspoon cinnamon
½ teaspoon salt
2 sticks unsalted butter, room temperature
Pre-heat oven to 400°.
Spray a baking sheet with non-stick cooking spray, set aside.
In a large mixing bowl, toss together the pecans, almonds, oats, brown sugar, cinnamon and salt.
Mix in the butter until the mixture is blended but still a little lumpy.
1 cup heavy cream, warmed
¼ cup bourbon
1/3 cup brown sugar
¼ cup molasses
¼ teaspoon salt
Pecan topping (recipe follows)
Pre-heat oven to 350°.
Bake potatoes for one hour to one hour and 20 minutes or until fork tender and syrup begins to bubble out. Remove from oven and cool.
When the potatoes are cool enough to handle, remove the skins and put flesh into a large mixing bowl. Add bourbon, brown sugar, molasses, salt and 2/3 of the cream.
With an electric mixer, beat on high speed until smooth. Add enough of the reserved cream until the potatoes are the desired consistency.
Pour into a heated serving dish, cover and keep warm. May be reheated before serving.
Top with pecan topping just before serving.
Pecan Granola Topping
1 ½ cups lightly toasted pecan halves
1 cup sliced almonds
¾ cup old fashioned rolled oats
1 cup light brown sugar
½ teaspoon cinnamon
½ teaspoon salt
2 sticks unsalted butter, room temperature
Pre-heat oven to 400°.
Spray a baking sheet with non-stick cooking spray, set aside.
In a large mixing bowl, toss together the pecans, almonds, oats, brown sugar, cinnamon and salt.
Mix in the butter until the mixture is blended but still a little lumpy.
