Bourbon Sweet Potato Pecan Casserole
Recipe courtesy of Chef Peter Graziano, Perch in Marlboro
“Sweet potatoes are a must-have on Thanksgiving.“The bourbon adds a depth of flavor to the sweetened potatoes, while the pecans add a buttery, crunchy topping that offers a savory complement,” says Cathryn Fadde, owner of Cathryn’s Tuscan Grill in Cold Spring and Perch in Marlboro.”
Makes one large 8"x10” casserole
6 large sweet potatoes or yams
Salt and freshly ground black pepper, to taste
Fill a pot about half full with water (just enough to cover the sweet potatoes) and add a dash of salt. Bring to a boil, add sweet potatoes, and cook for 10 to 12 minutes until al dente. Potatoes will be slightly tender on the outside, but resistant in the center when pierced with a knife. Remove from water and allow them to rest until they are cool enough to handle (about 20 minutes). Once cool, peel skins away from the flesh of the sweet potato, cut into chunks, and arrange in a buttered oven-proof 8"x10” casserole dish that has been seasoned with salt and pepper.
One 10-oz package pecan halves
1 cup dark brown sugar
1 ½ cups dark Karo syrup
1 cup flour
4 oz melted butter
1 tsp vanilla
Black Dirt Distillery Bourbon
Preheat the oven to 275°F. Mix all topping ingredients together and pour over sweet potatoes. Bake for two hours, or until set and golden.
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