Candied Pecan Sweet Potatoes

This casserole can be made one day ahead and stored in the refrigerator unbaked.

• Ready In: 50 mins
• Serves: 12

Ingredients

• 5  lbs sweet potatoes
• 1⁄2 cup  chopped pecans
• 1⁄4 cup sugar
• 1  tablespoon butter
• 1⁄4 cup irish cream or 1⁄4 cup  orange liqueur or 1⁄4 cup  praline liqueur or 1⁄4 cup milk
• 2  tablespoons butter, softened
• 2  tablespoons brown sugar
• 3⁄4 teaspoon pumpkin pie spice
• 1⁄2 teaspoon salt

Directions

1. Bake sweet potatoes in a 350º oven on a foil-lined baking sheet about 1-1/4 hours or until tender. Cool slightly.
2. Meanwhile, cook and stir pecans, granulated sugar, and the 1 tablespoon margarine or butter in a small heavy skillet over medium heat for 6 to 8 minutes or until sugar melts and turns golden brown. (Don't overcook).
3. Immediately remove from heat and spread nut mixture on a greased baking sheet or foil; separate into clusters. Cool completely and chop into small pieces with a knife; set aside.
4. Scoop pulp from baked sweet potatoes into a mixing bowl, discarding peel. Mash by hand or beat with an electric mixer on medium speed until smooth.
5. Stir in liqueur or milk, the 2 tablespoons margarine or butter, brown sugar, pumpkin pie spice, and salt. Beat until fluffy.
6. Spread mixture in a lightly greased 2-quart rectangular baking dish.
7. Just before baking, sprinkle with candied pecans.
8. Bake, uncovered, for 30 minutes or until heated through.