Bourbon Sweet Potato Puff
"I will find any excuse to make this recipe but somehow it's
generally not made except for Thanksgiving and Christmas.
Don't leave out the bourbon - it's not much but it definitely
improves the dish. And I don't skimp on any of the ingredients -
full fat everything.
Thanks to Michele Ash for sharing this Thanksgiving tradition
with us:
From Worldwide Recipes ezine"
- Ready In:
- 1hr 40mins
- Ingredients:
- 11
- Yields:
-
1 Casserole
- Serves:
- 12
ingredients
- 6 lbs sweet potatoes
- 3 eggs
- 1⁄2 cup sugar
- 1⁄2 cup butter, melted
- 1⁄2 cup whipping cream
- 2 tablespoons Bourbon
- 1 teaspoon vanilla extract
-
Pecan topping
- 1⁄2 cup butter, melted
- 1 cup pecans, chopped
- 1 cup brown sugar
- 1 cup flour
directions
- Preheat oven to 375°F Bake yams on an oven rack for 45.
- minutes, or until soft. (Ten minutes in the microwave before.
- putting in to bake in oven speeds this up considerably.) Halve.
- and scoop out pulp. Mash pulp, then add eggs, sugar, butter,.
- cream, bourbon, and vanilla. Electric mixer works best. Stir.
- well to combine. Pour into buttered 9 x 13 inch casserole.
- Sprinkle with topping.
- To prepare topping: combine all ingredients and sprinkle over.
- yams. Decorate top with whole pecans, if desired. Bake.
- casserole, uncovered, in a 350F (325F for glass) oven for 40.
- minutes, or until heated through and top is lightly browned.
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