Bourbon Sweet Potato Puree With Buttered Pecans

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   1. Prick sweet potatoes with a fork and bake in the middle of voen until tender, about 1 hour.

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   2. When cool enough to handle, peel and transfer half of the potatoes to a food processor. Add bourbon and 6 tablespoons of butter. Puree 30 seconds. Transfer puree to a large bowl and puree the remaining potatoes until completed smooth. Transfer to bowl. Season well with salt and pepper.

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   2. Transfer puree to a 2-quart shallow baking dish.

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   3. Reduce oven to 325.

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   4. In a shallow baking pan spread pecans in one layer and bake in the middle of oven until fragrant, about 10 minutes. Toss hot pecans with remaining 2 tablespoons butter and coarse salt.

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   5. Arrange pecans on top of puree and sprinkle with brown sugar. Bake in upper third of oven until heated through and pecans are slightly browned.

* Per serving · 4 servings · Values may vary.