Categories: Casserole, Side Dish, Sweet Potatoes

Ingredients

• 4 large sweet potatoes , peeled and diced
• 6 medium carrots , diced
• 1/2 cup orange juice
• 1 large egg
• 1/4 cup butter , melted
• 3 tablespoons packed dark brown sugar
• 1⁄8; teaspoon ground nutmeg
• 2 tablespoons Bourbon
• salt , to taste
• pepper , to taste
• 1/2 cup chopped pecans

Directions

1. In a big pot, add potatoes, carrots, and enough water to cover; bring to a boil; lower heat to low,cover, and simmer 30 minutes or until vegetables are very tender.

2. Drain vegetables; then transfer to a large mixing bowl.

3. Mash with a potato masher until almost a puree (do not puree in food processor as the texture will not be right).

4. Add in the orange juice, egg, butter, brown sugar, nutmeg, bourbon, and salt/pepper to taste; stir until well blended.

5. Stir in pecans; scape mixture into a greased 2 1/2 quart casserole.

6. Bake in a 350° oven for 30 minutes or until slightly browned.

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