Food recipes
Tennessee Whiskey Sweet Potato Casserole
Tennessee Whiskey Sweet Potato Casserole Ingredients: water, bottled, generic sweet potato, raw, unprepared sugars, brown alcoholic beverage, distilled, whiskey, 86 proof butter, without salt spices, cinnamon, ground...
Tennessee Whiskey Sweet Potato Casserole
Ingredients:
water, bottled, generic
sweet potato, raw, unprepared
sugars, brown
alcoholic beverage, distilled, whiskey, 86 proof
butter, without salt
spices, cinnamon, ground
spices, nutmeg, ground
salt, table
butter, without salt
sugars, brown
nuts, pecans
Directions:
Preheat oven to 325 degrees F (165 degrees C).
Bring water to a boil in a large pot.
Cook sweet potatoes in boiling water until tender, about 7 minutes; drain.
Transfer potatoes to a large mixing bowl; mash with a potato masher until smooth.
Add 3/4 cup brown sugar, Tennessee whiskey, 1/4 cup softened butter, cinnamon, and nutmeg to the potatoes; stir to incorporate.
Spread mixture into a 1-quart casserole dish.
Melt 1/4 cup butter in a small skillet over low heat.
Stir 3/4 cup brown sugar into the melted butter until incorporated.
Add pecans to skillet; cook and stir until the pecans are completely coated in the butter mixture, 2 to 3 minutes.
Top sweet potato mixture with the pecans.
Bake in preheated oven until browned around the edges, about 25 minutes.
Ingredients:
water, bottled, generic
sweet potato, raw, unprepared
sugars, brown
alcoholic beverage, distilled, whiskey, 86 proof
butter, without salt
spices, cinnamon, ground
spices, nutmeg, ground
salt, table
butter, without salt
sugars, brown
nuts, pecans
Directions:
Preheat oven to 325 degrees F (165 degrees C).
Bring water to a boil in a large pot.
Cook sweet potatoes in boiling water until tender, about 7 minutes; drain.
Transfer potatoes to a large mixing bowl; mash with a potato masher until smooth.
Add 3/4 cup brown sugar, Tennessee whiskey, 1/4 cup softened butter, cinnamon, and nutmeg to the potatoes; stir to incorporate.
Spread mixture into a 1-quart casserole dish.
Melt 1/4 cup butter in a small skillet over low heat.
Stir 3/4 cup brown sugar into the melted butter until incorporated.
Add pecans to skillet; cook and stir until the pecans are completely coated in the butter mixture, 2 to 3 minutes.
Top sweet potato mixture with the pecans.
Bake in preheated oven until browned around the edges, about 25 minutes.