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This sweet potato casserole tastes like it has a bit of orange in it (but it doesn't). My aunt made it at Thanksgiving and I rapidly 'borrowed' the recipe! She said she got it from foodnetwork.com.
- 6 lbs sweet potatoes
- 1 lemon, juice and zest of
- 3 tablespoons maple syrup
- 2 tablespoons light brown sugar
- 3 tablespoons Bourbon
- 8 tablespoons butter, room temperature
- 1 1⁄2 teaspoons salt
- 1 teaspoon white pepper
- 1⁄2 cup flour
- 1⁄2 cup packed light brown sugar
- 1 teaspoon salt
- 1⁄2 teaspoon white pepper
- 1 pinch ground thyme
- 1⁄2 cup chopped pecans
- 5 tablespoons butter, chilled and chopped to bits
- Bake whole sweet potatoes for 45 minutes to an hour at 375°F Cool for about 20 minutes.
- Peel potatoes and put them into a large mixing bowl with lemon juice and zest, syrup, and brown sugar.
- In a large sauce pan, heat bourbon on high until boiling. Gently and CAREFULLY, tilt the pan so it catches on fire (to burn off the alcohol). Extinguish.
- Add potatoes to bourbon, along with the butter, salt and pepper.
- Place mixture in a 13x9 inch baking dish. This can be refrigerated for up to 2 days before serving.
- Mix topping ingredients together right before you are ready to serve. Sprinkle on top of dish.
- Bake from 20 minutes at 375°F.