I have never been a sweet potato person, I think it goes way back to my childhood. I always bypassed them to get to the good stuff at the Thanksgiving table. Since this is the all time best season for GHOSTWOOD, I had to give sweet potatoes another chance. I have to admit, I love these! I think it has to do with the savory topping on them, so give them a try, I think they will be a pretty good addition to your Thanksgiving table.
INGREDIENTS
- 4 medium sweet potatoes
- 3/4 cup brown sugar
- 2 tsps vanilla extract
- 1 tsp cinnamon
- 1/4 cup whole milk
- 4 tbsp butter, melted
- 2 large eggs, beaten
- 2 to 3 tbsp GHOSTWOOD
- Salt
Bacon Pecans
- 4 slices thick bacon, chopped
- 3/4 cup brown sugar
- 1/3 cup all purpose flour
- 1 1/2 cup pecans, very roughly chopped, leave large pieces
- 6 tbsps butter, melted
- 1/2 – 1 tsp cayenne pepper, to your taste
- 2 tbsps fresh chopped sage
- 1-2 tsps fresh rosemary, optional
DIRECTIONS
- Preheat oven to 400 degrees.
- Poke some holes in the sweet potatoes and bake for an hour, or until soft.
- When the sweet potatoes are cooked, slice them in half and cool.
- While the potatoes are baking, make the bacon pecans.
- In a skillet over medium heat, cook the bacon until crisp. Remove and drain on paper towels.
- In a medium bowl, combine the brown sugar, flour, pecans, melted butter, cayenne, sage and rosemary, if using.
- Stir in the bacon.
- Reduce the oven temperature to 350 degrees.
- Peel the skins away from the sweet potatoes.
- Add the potatoes to a mixing bowl and mash well. Mix in the brown sugar, vanilla, cinnamon, milk, butter, eggs and GHOSTWOOD until combined.
- Season with salt.
- Spoon the potatoes mixture into a 9 x 13 inch baking dish. Sprinkle the pecan mixture evenly over the top.
- Bake in oven for 35 to 40 minutes, until pecans are golden. Top with a sprinkle of sea salt. Serve warm.
Enjoy!
