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Bourbon Sweet Potato Crunch Casserole

Bourbon sweet potato crunch casserole is a holiday side dish with just the right amount of special! Yams (or sweet potatoes) are flavored with bourbon and vanilla, covered with a crunchy-sweet praline topping, and baked. Move aside, marshmallows.

Prep
Cook
Serves 8people
Ingredients
4
lb sweet potatoes/yams, or 3 (29 oz.) cans, drained
1/3
cup heavy cream
1/2
cup butter, melted
1
tsp vanilla
1/4
cup light brown sugar
1/4
cup bourbon
1 1/2
tsp cinnamon
1
tsp allspice
1/2
tsp ground cloves
1/2
tsp grated nutmeg
Salt and pepper, to taste
Topping:
1/2
cup brown sugar
1
cup chopped pecans
1/4
cup butter
Directions
1.
Slice sweet potatoes in half, brush with butter, and bake at 350F until tender - or drain canned yams. Remove the peels and add the cooked sweet potatoes to the bowl of your mixer and blend until smooth. Add the remaining ingredients, except topping, and whip until well blended and fluffy. Taste and adjust seasonings. Spoon into a greased casserole dish. Sprinkle with the pecan topping. Bake at 375 for 30 minutes.
2.
Topping: Melt butter in a heavy saucepan. Add the chopped pecans and brown sugar. Cook, stirring often, until the pecans are well coated. Spoon the topping over the yam mixture.

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