Bourbon Mashed Sweet Potatoes
4 Cups fresh sweet potatoes, cooked and mashed
1/3 Cup light brown sugar
1/2 Teaspoon Chef Paul Prudhomme’s Vegetable Magic
1/4 Cup evaporated milk
2 Teaspoons margarine, melted
1 Teaspoon bourbon
Preheat oven to 350 degrees. Place all ingredients in mixing bowl and blend until creamy. Transfer to a baking dish and bake for 15 minutes or until thoroughly heated.
Praline Topping: 2/3 cup all-purpose flour 2/3 cup light brown sugar 1/4 cup butter1 teaspoon vanilla extract 1/3 cup chopped pecans
In bowl, mix together flour, brown sugar, butter, and vanilla with pastry blender or fork until crumbly. Add pecans. Sprinkle on top of sweet potatoes, back at 350 degrees for 40 minutes or until crumbly topping is lightly browned.
Recipe by: Holly Clegg.