GHOSTWOOD Sweet Potatoes

GHOSTWOOD Sweet Potatoes

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.


  • 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


  1. Preheat oven to 400 degrees.
  2. Poke some holes in the sweet potatoes and bake for an hour, or until soft.
  3. When the sweet potatoes are cooked, slice them in half and cool.
  4. While the potatoes are baking, make the bacon pecans.
  5. In a skillet over medium heat, cook the bacon until crisp. Remove and drain on paper towels.
  6. In a medium bowl, combine the brown sugar, flour, pecans, melted butter, cayenne, sage and rosemary, if using.
  7. Stir in the bacon.
  8. Reduce the oven temperature to 350 degrees.
  9. Peel the skins away from the sweet potatoes.
  10. Add the potatoes to a mixing bowl and mash well. Mix in the brown sugar, vanilla, cinnamon, milk, butter, eggs and GHOSTWOOD until combined.
  11. Season with salt.
  12. Spoon the potatoes mixture into a 9 x 13 inch baking dish. Sprinkle the pecan mixture evenly over the top.
  13. Bake in oven for 35 to 40 minutes, until pecans are golden. Top with a sprinkle of sea salt. Serve warm.