Sweet Potatoe Puree With Bourbon Buttered Pecans Recipes

BOURBON PECAN SMASHED SWEET POTATOES

Bourbon Pecan Smashed Sweet Potatoes image

Provided by Rachael Ray : Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 8

Ingredients

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

Steps:

Bring a medium pot of water to a boil. Add sweet potatoes and cook 12 to 15 minutes until very tender. Drain sweet potatoes in a colander. Return pan to medium heat. Add butter to the pan. When butter melts, add nuts and toast for 2 minutes. Add sugar and let it bubble. Add bourbon and cook out alcohol, 1 minute. Add orange juice and the cooked sweet potatoes. Smash with a masher and season the sweet potatoes with nutmeg, salt and pepper.

BOURBON SWEET-POTATO PURéE WITH BUTTERED PECANS

Bourbon Sweet-Potato Purée with Buttered Pecans image

Categories Bourbon Food Processor Side Bake Thanksgiving Vegetarian Pecan Sweet Potato/Yam Gourmet

Yield Serves 8

Number Of Ingredients 6

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

Steps:

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 purée 30 seconds. Transfer purée to a large bowl. Purée remaining potatoes in food processor until completely smooth and transfer to bowl. Stir purée until combined well and season with salt and pepper. Transfer purée to a 2-quart gratin dish or other shallow baking dish. Purée may be made 2 days ahead and chilled, covered. Bring purée 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 purée and sprinkle with brown sugar. Bake purée in upper third of oven until heated through and pecans are slightly browned, about 30 minutes.

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