Southern Sweet Potatoes
6 sweet potatoes or yams (approximately 6 to 7 ounces each)
1/3 cup butter, room temperature
1/2 cup brown sugar, firmly packed
1/2 cup table cream or evaporated milk
1/3 cup bourbon
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
salt to taste
1/3 cup chopped pecans, sautéed in 1/2 Tablespoon butter
Boil potatoes until tender (about 30 minutes if left whole). Remove the skins
and mash. Beat in the butter, sugar, cream, bourbon, cinnamon, nutmeg and salt.
Add more cream if needed to make a soft, creamy mixture. Taste and adjust
seasonings. Serve hot topped with sautéed pecans.