Aunt Dianna's Bourbon Sweet Potatoes
This may be made ahead, refrigerated, and baked later- if doing so, don't add the pecans until ready to bake to avoid sogginess.
4 lbsweet potatoes
1/2 cbutter, softened
1/3 cbourbon (prefered: Jack Daniels)
1/3 corange juice, fresh
1/4 cbrown sugar, firmly packed
1/2 tspapple pie spice (cinnamon, allspice, etc)
1/3 cpecans, halved
How to Make Aunt Dianna's Bourbon Sweet Potatoes
- Scrub potatoes. Cook, covered, in boiling salted water to cover in a large pan, about 35 minutes, or until just tender to fork prick. Drain; cool slightly, peel.
- Place potatoes in a large bowl and mash. Add the butter, bourbon, orange juice, brown sugar, salt and apple-pie spice; beat until smooth with a potato masher.
- Spoon into a buttered 6-cup baking dish; sprinkle pecans around edge and top.
- Bake in 350 degree oven for 45 minutes, or until lightly browned.