Bourbon Sweet-Potato Purée With Buttered Pecans
Serves: 6
Clarabelle Lynch
1 January 1970
Based on User reviews:
46
Spice
58
Sweetness
56
Sourness
44
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
3 tbsps
Bourbon2 cups
Pecan Halve (about 8 ounces)1 tsp
Coarse Salt2 tbsps
Dark Brown Sugar (packed)Directions:
1
Preheat oven to 425°F
2
Prick sweet potatoes with a fork and in a baking pan bake in middle of oven until tender, about 1 hour
3
When just cool enough to handle, peel potatoes and transfer half to a food processor
4
Add bourbon and 6 tablespoons butter and purée 30 seconds
5
Transfer purée to a large bowl
6
Purée remaining potatoes in food processor until completely smooth and transfer to bowl
7
Stir purée until combined well and season with salt and pepper
8
Transfer purée to a 2-quart gratin dish or other shallow baking dish
9
Purée may be made 2 days ahead and chilled, covered
10
Bring purée to room temperature before proceeding
11
Reduce temperature to 325° F
12
In a shallow baking pan spread pecans in one layer and bake in middle of oven until fragrant, about 10 minutes
13
Toss hot pecans with remaining 2 tablespoons butter and coarse salt
14
Pecans may be made 2 days ahead and kept in an airtight container at room temperature
15
Arrange pecans on top of purée and sprinkle with brown sugar
16
Bake purée in upper third of oven until heated through and pecans are slightly browned, about 30 minutes
17
Preheat oven to 425°F
18
Prick sweet potatoes with a fork and in a baking pan bake in middle of oven until tender, about 1 hour
19
When just cool enough to handle, peel potatoes and transfer half to a food processor
20
Add bourbon and 6 tablespoons butter and purée 30 seconds
21
Transfer purée to a large bowl
22
Purée remaining potatoes in food processor until completely smooth and transfer to bowl
23
Stir purée until combined well and season with salt and pepper
24
Transfer purée to a 2-quart gratin dish or other shallow baking dish
25
Purée may be made 2 days ahead and chilled, covered
26
Bring purée to room temperature before proceeding
27
Reduce temperature to 325° F
28
In a shallow baking pan spread pecans in one layer and bake in middle of oven until fragrant, about 10 minutes
29
Toss hot pecans with remaining 2 tablespoons butter and coarse salt
30
Pecans may be made 2 days ahead and kept in an airtight container at room temperature
31
Arrange pecans on top of purée and sprinkle with brown sugar
32
Bake purée in upper third of oven until heated through and pecans are slightly browned, about 30 minutes