Ingredients:
5 Large Fresh Sweet Potatoes
3 Tablespoons Of Gold Medal All Purpose Flour
2 Tablespoons Of Jefferson Reserve Bourbon
1/2 Cup Of C&H Fine White Sugar
1/4 Teaspoon Of Kosher Salt
1/2 Cup Of Chopped Pecans
1/2 Cup Of Softened Real Butter
3/4 Cup Of Firmly Packed C&H Brown Sugar
2 Large Fresh Eggs
1/2 Teaspoon Of Ground Korintje Cinnamon
1 Cup Of Fresh Whipped Cream (Optional Garnish)
Information:
Serving Size 6
244 Calories Per Serving
15 Grams Of Fat
Preparation Instructions:
To begin this wonderful recipe, first take out a large boiling pot and fill it with water. Next place the pot over medium high heat, and bring the water to a boil. Moving forward, next thoroughly wash and rinse your sweet potatoes under cool running tap water. Next trim off the potato skin using a sharp kitchen knife. You are now ready to add the whole potatoes into the boiling water. Let the sweet potatoes cook until they are tender, which depending on their size should take roughly twenty minutes. Once they're finished, drain all of the water from the pot, and let the potatoes cool while the moisture evaporates from them. Next take out a large mixing bowl, and add in the sweet potatoes, cinnamon, white sugar, and half of the butter. Using an electric mixer, blend these contents together until you have a light and fluffy mixture, and your ingredients are all evenly distributed. Next add in the eggs and bourbon, and again mix these ingredients into the potato mixture until they're evenly distributed. Next take out a casserole dish, butter it, then spoon all of the sweet potato mixture into it. Next take out a small mixing bowl, and add in the pecans, brown sugar, and all purpose flour. Mix this second batch of ingredients together until they're even. Finally, sprinkle the pecan mixture over the top of the sweet potatoes. You are now ready to bake the dish for thirty to forty minutes at 350 degrees Fahrenheit, or 175 degrees Celsius. Serve warm with an optional garnish of fresh whipped cream. Thank you again for visiting our website.
