Categories: Casserole, Side Dish, Sweet Potatoes
Ingredients
- 4 large sweet potatoes , peeled and diced
- 6 medium carrots , diced
- 1/2 cup orange juice
- 1 large egg
- 1/4 cup butter , melted
- 3 tablespoons packed dark brown sugar
- 1⁄8; teaspoon ground nutmeg
- 2 tablespoons Bourbon
- salt , to taste
- pepper , to taste
- 1/2 cup chopped pecans
Directions
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In a big pot, add potatoes, carrots, and enough water to cover; bring to a boil; lower heat to low,cover, and simmer 30 minutes or until vegetables are very tender.
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Drain vegetables; then transfer to a large mixing bowl.
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Mash with a potato masher until almost a puree (do not puree in food processor as the texture will not be right).
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Add in the orange juice, egg, butter, brown sugar, nutmeg, bourbon, and salt/pepper to taste; stir until well blended.
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Stir in pecans; scape mixture into a greased 2 1/2 quart casserole.
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Bake in a 350° oven for 30 minutes or until slightly browned.