Served as side dish. Vegetarian dish. Speciality: Easter Side Dishes

3 medium sweet Potatoes, peeled and cut into chunks

3 Tablespoons Butter, cut into small pieces

1/2 cup chopped Pecans, a couple of handfuls

3 Tablespoons Brown Sugar

2 ounces Bourbon

1/2 cup Orange juice

1/4 to 1/2 teaspoon freshly grated Nutmeg

Salt and Pepper

Bring a medium pot of water to a boil. Add sweet potatoes and cook 12 to 15 minutes until very tender. Drain sweet potatoes in a colander. Return pan to medium heat. Add butter to the pan. When butter melts, add nuts and toast for 2 minutes. Add sugar and let it bubble. Add bourbon and cook out alcohol, 1 minute. Add orange juice and the cooked sweet potatoes. Smash with a masher and season the sweet potatoes with nutmeg, salt and pepper.

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