Leave the marshmallows in the bag because these Ultimate Thanksgiving Bourbon Yams don’t need ’em! Nope, all the sweetness you need can be found mashed and whipped together in this sugary, bourbon-infused take on the classic Turkey Day side. It obviously still had to be topped with something, so we chose some brown-sugar-cinnamon-coated pecans for your satisfaction instead. The crunchiness atop the creaminess is just the best combination. Give them a try and you’ll be sure to agree that these are, in fact, the Ultimate Thanksgiving Bourbon Yams!
Ingredients
- 6 tablespoons unsalted butter, room temperature, divided, plus more, to taste, for greasing the dish
- 6 sweet potatoes
- 1/4 cup bourbon or whiskey
- 4 tablespoons brown sugar, divided
- kosher salt, to taste
- 1 cup pecans
- 3/4 teaspoon ground cinnamon
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Use the extra butter to lightly grease a 2-quart baking dish.
Step 3 –Place the sweet potatoes on a rimmed baking sheet and roast them until a knife easily inserts into the center of each of the potatoes, about 1 hour.
Step 4 –Let the roasted sweet potatoes cool so they can be handled, then peel and discard the skins.
Step 5 –Coarsely chop the peeled sweet potatoes.
Step 6 –Reduce the oven temperature to 375 degrees F.
Step 7 –In a large bowl, add the chopped sweet potatoes, the bourbon, 2 tablespoons of the butter, 1 tablespoon of the brown sugar, and the salt and mash it together.
Step 8 –Pour the sweet potato mixture into the prepared baking dish.
Step 9 –In another bowl, add the pecans, the cinnamon, the remaining 4 tablespoons of butter, and the remaining brown sugar and stir to combine.
Step 10 –Sprinkle the pecan mixture over the center of the sweet potato mixture.
Step 11 –Bake the sweet potato mixture until it is bubbly and warmed through, about 30-35 minutes.
Step 12 –Serve.
