Every year my family insists on the same Thanksgiving dishes. I teach a class called Thanksgiving Inspiration and this gives me a chance to experiment with a few new favorites. This year I developed a recipe that is too good to pass up. Move over marshmallows! There is a new sweet potato dish coming to the table this year. You probably already have all of these ingredients in your house so I hope you will try my Browned Butter Sweet Potatoes with Bourbon Pecan Caramel Sauce too!
Let me know what Your favorite Thanksgiving dish is!
Enjoy time with family and friends! XoXo Lorie
Browned Butter Sweet Potatoes with Bourbon Caramel Sauce
4 pounds sweet potatoes baked cooled and peeled
1/2 stick butter
½ cup cream
½ cup brown sugar
1 teaspoon cinnamon
Bake sweet potatoes in the oven set to 400 degrees until they are fork tender. Let potatoes cool completely before removing them from their jackets. In small chefs pan heat butter until melted, continue to cook over medium heat until it begins to brown. Meanwhile, mash potatoes with cream, sugar and cinnamon. Add butter and mix well. Salt potatoes to taste before topping with Bourbon Pecan Caramel Sauce. If making ahead, dont top with caramel until potatoes are going to the table.
Bourbon Pecan Caramel Sauce
1 cup sugar
6 tablespoons butter
½ cup heavy cream
1 tablespoon bourbon
1 ½ cups chopped pecans
In a heavy bottom sauce pan, heat sugar over medium heat until it is amber in color and sugar is melted. Do not stir pan, tip and swirl to help the sugar melt. Whisk in butter and stir until combined. Remove from heat wait 5-10 second and whisk in bourbon then cream, mixture will foam up. If mixture has lumps in it, continue to stir over low heat until they melt. Once smooth add pecans.