Saturday, October 30, 2010

Big Billy's Tipsy Sweet Potatoes - a weekend recipe

Big Billy loved his beer but wasn’t much of a hard liquor drinker. He still liked to use it to liven up certain dishes. “Yams and bourbon was a match made in heaven,” he used to say. With Halloween upon us and Thanksgiving not far behind, here is a perfect holiday recipe. Try it and enjoy a little bit of heaven.


• 8 sweet potatoes, cooked, peeled, and mashed

• ¼ lb butter, softened

• 2 cups brown sugar

• 1 tsp allspice

• 1 tsp nutmeg

• 1 tsp cinnamon

• ½ cup bourbon

• ½ cup flour

• 2 tsps butter

• 1 cup pecans, chopped


Combine sweet potatoes with softened butter. 1 cup brown sugar, spices and bourbon; mix well. Pour into a buttered 2 quart casserole. Cut the 2 tablespoons butter into flour with a pastry blender until crumbly. Add remaining cup of brown sugar and pecans and blend well. Sprinkle on top of potatoes and bake at 350 degrees for 20 to 25 minutes. Enjoy.


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