Candied Pecan Sweet Potatoes |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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This casserole can be made one day ahead and stored in the refrigerator unbaked. Ingredients:
5 lbs sweet potatoes |
1/2 cup chopped pecans |
1/4 cup sugar |
1 tablespoon butter |
1/4 cup irish cream or 1/4 cup orange liqueur or 1/4 cup praline liqueur or 1/4 cup milk |
2 tablespoons butter, softened |
2 tablespoons brown sugar |
3/4 teaspoon pumpkin pie spice |
1/2 teaspoon salt |
Directions:
1. Bake sweet potatoes in a 350ยบ oven on a foil-lined baking sheet about 1-1/4 hours or until tender. Cool slightly.
2. Meanwhile, cook and stir pecans, granulated sugar, and the 1 tablespoon margarine or butter in a small heavy skillet over medium heat for 6 to 8 minutes or until sugar melts and turns golden brown. (Don't overcook).
3. Immediately remove from heat and spread nut mixture on a greased baking sheet or foil; separate into clusters. Cool completely and chop into small pieces with a knife; set aside.
4. Scoop pulp from baked sweet potatoes into a mixing bowl, discarding peel. Mash by hand or beat with an electric mixer on medium speed until smooth.
5. Stir in liqueur or milk, the 2 tablespoons margarine or butter, brown sugar, pumpkin pie spice, and salt. Beat until fluffy.
6. Spread mixture in a lightly greased 2-quart rectangular baking dish.
7. Just before baking, sprinkle with candied pecans.
8. Bake, uncovered, for 30 minutes or until heated through.
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