My Special Sweet Potato/Pecan Bake

With Thanksgiving drawing near I am reminded how very blessed I am.  I enjoy family, friends, my church, my web-business, and the many warm relationships I have formed through this business.  I hope you'll take a moment and reflect on the blessings in your own life.  You and I are very rich, my friend, and I'm not talking about money!

One of my favorite things about Thanksgiving is FOOD.  In fact, I can just smell pumpkin pie baking any time of year and it brings back memories of family and friends at the Thanksgiving table together.  Well, speaking of good smells, I wanted to share a favorite recipe with you.  Put this dish out on the Thanksgiving table and watch it disappear!

Hoping you have a truly blessed Thanksgiving holiday!

My Special Sweet Potato/Pecan Bake

 

2 quarts cooked, mashed sweet potatoes (not canned)

3 tablespoons bourbon (follow your conscience with the remainder of the bottle)
1 stick butter (use the real thing)
2 cups pecan halves
salt and pepper
½ cup packed brown sugar

Before you prepare the dish, first roast the pecans:

In a shallow baking pan spread pecans in one layer and bake at 325° about ten minutes. Toss hot pecans with two tablespoons butter and sprinkle with salt. Set aside.

Mix hot mashed sweet potatoes with six tablespoons of butter, the bourbon, and a pinch of salt and pepper.  Place in a three-quart baking dish and cover with toasted pecans.  Sprinkle with brown sugar.  Bake at 325° for approximately 30-45 minutes or until top is brown.