Bourbon Sweet-Potato Puree With Buttered Pecans (Recipe)

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BOURBON SWEET-POTATO PUREE WITH BUTTERED PECANS

 

 

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

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.

 

Serves 8.

 

Lori