BOURBON SWEET POTATO CASSEROLE WITH SWEET AND SAVORY PECANS ENJOY DAN:

   BOURBON SWEET POTATO CASSEROLE WITH SWEET AND SAVORY PECANS

                                                                                                    By CHEF DAN:

Serves 8-10

INGREDIENTS:

4 sweet potatoes

1 tablespoon lemon juice

2 tablespoons brown sugar

3 tablespoons pure maple syrup

1 teaspoon vanilla extract

3 tablespoon bourbon

8 tablespoons butter; at room temperature

Sea salt and black pepper medley to taste

SWEET AND SAVORY BACON PECANS:

6 slices Canadian bacon, chopped

1/4-cup brown sugar

1/2-cup all-purpose flour (use gluten free if needed)

Sea salt and black pepper medley to taste

1-1/2-cups pecans, roughly chopped

1/3-cup butter, melted

1 teaspoon cayenne pepper

Pinch of dried thyme

1-2 tablespoons fresh rosemary

DIRECTIONS:(PREHEAT THE OVEN TO 400 F)

1.   Poke a few holes in the sweet potatoes and bake for 1 hour.

2.   When sweet potatoes are cooked slice in halve and allow to cool.

TOPPING:

1.   Heat a skillet over medium-heat and cook bacon until crispy.

2.   Remove to paper towels and set aside.

3.   Next add maple syrup and next 8 ingredients to a bowl: mix to combine.

4.   Stir in fried bacon.

REDUCE OVEN HEAT TO 350 F:

1.   Peel the skins away from the flesh of the sweet potato and the sweet potato to a mixing bowl.

2.   Mash well, mix in brown sugar and next 6 ingredients, mix until fully combined.

3.   Pour the sweet potatoes into a greased casserole dish.

4.   Spread the pecan topping over the top of the sweet potatoes.

5.   Bake for 30-40 minutes or until pecans are golden.

ENJOY DAN:                                                                         BON-APPETITE!!