Categories: Bourbon, Rachael Ray, Side Dish, Sweet Potatoes

Ingredients

• 3 medium sweet potatoes, peeled and cut into chunks
• 2 tablespoons butter, cut into small pieces
• 1/2 cup chopped pecans, a couple of handfuls
• 3 tablespoons brown sugar
• 1 ounce bourbon, use a good brand
• 1/2 cup light orange juice
• 1/4-1/2 teaspoon freshly grated nutmeg
• salt and pepper

Directions

1. Bring a medium pot of water to a boil.

2. Add sweet potatoes and cook 12 to 15 minutes until very tender.

3. Drain sweet potatoes in a colander. Return pan to medium heat.

4. Add butter to the pan. When butter melts, add nuts and toast for 2 minutes.

5. Add sugar and let it bubble.

6. Add bourbon and cook out alcohol, about 1 minute.

7. Add orange juice and the cooked sweet potatoes. Smash with a masher and season the sweet potatoes with nutmeg, salt and pepper.

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