Well, it's been a while since my last post but I haven't made anything new that was worth blogging about, until now.
We usually have those canned yams you get at the store because they're simple and don't take much effort, boring. This recipe was an instant hit at my table and talk about easy. It probably took about 20 minutes of my time but this can be prepared a day or two in advance. Try it, it's well worth your effort.
Ingredients
6 pounds sweet potatoes, washed
1 lemon, zested and juiced
3 tablespoons pure maple syrup
2 tablespoons brown sugar
3 tablespoons bourbon
8 tablespoons butter, at room temperature
1 1/2 teaspoons salt
1 teaspoon white pepper
Pecan Crumb Topping
Directions:
Preheat oven to 375 degrees.
Place potatoes in foil lined baking sheet (otherwise the sugars from the potatoes will drip and make a mess of your oven). Roast for 1 hour 15 minutes, until they are very soft to the touch. Remove from oven and let cool 20 minutes.
When potatoes are cool enough to handle, cut in half lengthwise and scoop out the potato into a large mixing bowl. Mix in lemon zest and juice, maple syrup and brown sugar, you can use a mixer with a paddle attachment or just a potato masher.
Pour the bourbon in a small saute pan and place over high heat. Let it come to a boil and then if you have a gas cook top, slightly tilt the pan away from you to set it aflame, otherwise use a long handle gas or barbeque lighter. (it doesn't burn off the alcohol but does add to the flavor). Add to the potatoes along with the butter. Mix well. Add the salt and pepper and transfer to a 13x9 inch oven safe casserole dish. Sprinkle topping over potatoes and bake for 20 minutes until the top is golden brown.
Pecan Crumb Topping
1/2 cup flour
1/4 cup packed light sugar
1 teaspoon salt
1/2 teaspoon white pepper
Pinch dried thyme
1/2 cup chopped pecans
5 tablespoons butter, chilled and cut into bits (butter can be taken out of the fridge when after you take the potatoes out of the oven)
Mix all the ingredients together and work the butter with your fingers until you have the crumbly topping.
