This Nashville-inspired sweet potato dish fits in fine on the holiday table, showcasing the simplicity of sweet potatoes dressed up with bourbon. The inspiration for this pairing comes from a 1979 collection of recipes called Nashville: 200 Years of Hospitality, a collaboration by the Tennessee Federation of Women’s Clubs, Inc.
- Preheat the oven to 350°F.
- Peel, wash, and quarter the sweet potatoes. Place them in a stockpot, add enough water to cover them by 2 inches, and bring them to a boil. Continue boiling them until they are fork-tender, about 15 minutes. Drain and transfer them to a large bowl.
- Add the butter, cream, bourbon, orange juice, orange zest, brown sugar, salt, and nutmeg, and mash everything together with a potato masher or an electric mixer. Spoon the sweet potato mixture into a casserole dish, and top it with pecan halves. Bake it for 30 minutes.
Recipes reprinted from Nashville Eats: Hot Chicken, Buttermilk Biscuits, and 100 More Southern Recipes from Music City. Copyright © 2015 by Jennifer Justus. Photos by Andrea Behrends. Published by Stewart, Tabori, and Chang. All rights reserved. For more recipes perfect for the home cook, pick up your own copy of Nashville Eats: Hot Chicken, Buttermilk Biscuits, and 100 More Southern Recipes from Music City on Amazon.com.