Bourbon-Pecan Smashed Sweet Potatoes

I love sweet potatoes. That's probably why my mom's nick-name for me is Sweet Potato Pie! So when it's time to divvy up the cooking responsibilities for holidays, I always loudly demand offer to make this tasty Southern dish! In the spirit of giving thanks (which I think includes giving in general), I give you my favorite sweet potato recipe (and challenge you to discover the difference being sweet potatoes and yams)...

3 medium sweet potatoes, peeled and cut into chunks

3 tablespoons butter, cut into small pieces

1/2 cup chopped pecans (a couple handfuls)

3 tablespoons brown sugar

2 ounces bourbon

1/2 cup orange juice

1/4-1/2 teaspoon freshly grated nutmeg

Salt and pepper

Bring a medium pot of water to a boil. Add sweet potatoes and cook 12-15 minutes until very tender. Drain sweet potatoes in a colander.

Return pan to medium heat. Add butter to the pan. When butter melts, add nuts and toast for two minutes. Add sugar and let it bubble. Add bourbon and cook out alcohol, about one minute. Add orange juice and the cooked sweet potatoes. Smash with a masher and season the sweet potatoes with nutmeg, salt and pepper.

Serves 4.