Bourbon Pecan Sweet Potatoes
Yield: 4 servings

3 medium sweet potatoes*, scrubbed, cooked, peeled and cut into chunks
3 tablespoons butter, cut into small pieces
1/2 cup chopped pecans, a couple of handfuls
3 tablespoons dark brown sugar
2 ounces bourbon or orange brandy
1/2 cup orange juice
1/4 to 1/2 teaspoon freshly grated nutmeg
1/2 to 1 teaspoon ground cinnamon
Salt and black pepper

Marshmallows for optional topping Scrub potatoes with a stiff brush under
running cold water. Bring a medium pot of water to a boil. Add sweet
potatoes and cook 12 to 15 minutes until tender. Drain sweet potatoes in a
colander. Rinse and cool in cold water. Peel potatoes and discard
peelings. Return pan to medium-low heat. Add butter to the pan. When
butter melts, add nuts and toast for 2 minutes. Add sugar and let it
bubble. Turn off heat. Carefully add bourbon or brandy, turn heat back on
and boil to reduce alcohol about 1 minute. Add orange juice and the
cooked sweet potatoes, heating through. Mash with a masher or in a food
processor. Season sweet potatoes with nutmeg, cinnamon, salt and black
pepper. If desired, place potatoes in a buttered casserole dish, cover
with marshmallows and place under broiler to brown. Be careful NOT to
burn.

* Note: Canned potatoes such as Bruce's Yams may be used, drained.

Enjoy potatoes HOT!

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