- 6 medium sweet potatoes
- 1 cup brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1/3 cup whole milk
- 1/4 tablespoons salted butter, melted
- 2 tablespoons bourbon
- kosher salt
Sweet ‘n’ Savory Pecans
- 1 cup brown sugar
- 1/3 cup all-purpose flour
- 1 cups raw pecans roughly chopped
- 1/3 cup salted butter melted
- 1/2 teaspoon cayenne pepper using more or less to taste
- 2 tablespoons fresh Thyme
Preheat your oven to 400 degrees F. Poke a few holes in the sweet potatoes and bake for 1 hour or until soft and tender. When the sweet potatoes are cooked, slice them in half and allow to cool.
In a medium bowl, combine the brown sugar, flour, pecans, butter, cayenne, thyme. Set aside.
Reduce the oven temperature to 350 degrees F. Peel the skins away from the flesh of the sweet potato. Add the sweet potatoes to a mixing bowl. Mash well. Mix in the brown sugar, vanilla, cinnamon, milk, butter, and bourbon until combined. Season with salt to taste.
Spoon the sweet potato mixture into a baking dish. Sprinkle the pecans evenly over top.
Transfer to the oven and bake until the pecans topping are golden.