Bourbon Sweet-Potato Puree with Buttered Pecans

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* Exported from MasterCook *

 

Bourbon Sweet-Potato Puree With Buttered Pecans

 

Recipe By : Gourmet, November 1997

Serving Size : 9 Preparation Time :0:00

Categories : Potatoes Holiday

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 pounds sweet potatoes -- (about 6 large)

3 tablespoons bourbon

1 stick unsalted butter -- softened (1/2 cup)

2 cups pecan halves -- (about 8 ounces)

1 teaspoon coarse kosher salt

2 tablespoons packed dark brown sugar

 

Preheat oven to 425øF.

 

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 325ø 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.

 

Converted by MC_Buster.KES/19 Dec 99

 

 

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