6 pounds sweet potatoes (about 6 large)
3
tablespoons bourbon
1 stick (1/2 cup) unsalted butter, softened
2
cups pecan halves (about 8 ounces)
1 teaspoon coarse kosher salt
2
tablespoons packed dark brown sugar
Preheat oven to
425°F
Prick sweet potatoes with a fork and in a baking pan bake in
middle of oven until tender, about 1 hour.
When just cool enough to
handle, peel potatoes and transfer half to a food processor. Add bourbon
and 6 tablespoons butter and pure 30 seconds. Transfer pure to a large
bowl. Pure remaining potatoes in food processor until completely smooth
and transfer to bowl. Stir pure until combined well and season with salt
and pepper. Transfer pure to a 2-quart gratin dish or other shallow baking
dish. Pure may be made 2 days ahead and chilled, covered. Bring pure to
room temperature before proceeding.
Reduce temperature to
325°F
In a shallow baking pan spread pecans in one layer and bake
in middle of oven until fragrant, about 10 minutes. Toss hot pecans with
remaining 2 tablespoons butter and coarse salt. Pecans may be made 2 days
ahead and kept in an airtight container at room
temperature.
Arrange pecans on top of pure and sprinkle with brown
sugar. Bake pure in upper third of oven until heated through and pecans
are slightly browned, about 30 minutes.
Serves 8.
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