Sweet potato side dish with candied pecans
2 medium (about 3 1/2 pounds) orange sweet potatoes or yams, peeled and cut into 2-inch chunks
3 tablespoons butter
2 tablespoons firmly packed brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
¼ cup Gourmet Inspirations Creamy Peppercorn Whisky Sauce
1 tablespoon butter
1/3 cup chopped pecans
2 tablespoons sugar
Combine sweet potatoes and enough water to cover in 4-quart saucepan. Cook over high heat 5-6 minutes or until water comes to a boil. Reduce heat to medium-high. Cook 30-35 minutes or until potatoes are tender. Drain. Cool slightly.
Heat oven to 375°F.
Place sweet potatoes and all remaining potato ingredients including Gourmet Inspirations Creamy Peppercorn Whisky Sauce into bowl. Beat at medium speed, scraping bowl often, until smooth.
Melt butter in small nonstick skillet until sizzling; add pecans and sugar. Cook over medium-low heat, stirring constantly, 2-3 minutes or until pecans are golden. Remove from heat.
Spoon potato mixture into lightly greased 2-quart casserole. Sprinkle with candied pecans. Cover; bake 20-25 minutes or until heated through.
Enjoy on the side of turkey dinner!