Epicurious member Eileen La Mendola tells us that her husband’s family preferred their sweet potatoes roasted and topped with melted marshmallows. But it was her husband who inspired this revamped version of the family classic featuring bourbon and pecans. It’s been a hit ever since.
Recipe information
Yield
makes 6 to 8 servings
Ingredients
Preparation
Step 1
Position a rack in the middle of the oven and preheat the oven to 350°F. Butter a 2-quart baking dish.
Step 2
In a medium pot over moderately high heat, combine the potatoes with enough cold water to cover by 1 inch. Bring to a boil, then reduce the heat to moderately low and simmer, uncovered, until the potatoes are tender, about 15 minutes. Drain the potatoes and transfer to the bowl of a stand mixer fitted with a paddle attachment. Add the butter, bourbon, orange juice, brown sugar, salt, cinnamon, nutmeg, and cloves and beat on medium speed until smooth, about 1 minute.
Step 3
Transfer the mixture to the prepared baking dish and sprinkle the pecans on top. Bake until golden brown, about 45 minutes. Serve immediately.
