Sweet Potatoes Glazed with Molasses, Pecans and Bourbon

Ingredients

• 1 cup bourbon 
• 1 pinch ground pepper 
• 0.5 cup brown sugar light
• 0.5 cup brown sugar light
• 0.8 cup blackstrap molasses 
• 0.8 cup pecans toasted chopped
• 8 servings pepper black freshly ground
• 8 large sweet potatoes and into cooked cut into 2-inch dice
• 1 stick butter unsalted quartered

Equipment

• frying pan
• sauce pan
• oven
• baking pan

Directions

1. Preheat the oven to 375 degrees F.
2. Combine the butter, molasses, brown sugar and cayenne in a medium saucepan and cook over medium heat until smooth, about 5 minutes. Increase the heat to high, add the bourbon and cook for 2 minutes to allow alcohol to burn out. Season with salt and pepper.
3. Put the potatoes in a large baking dish, pour the molasses mixture over and toss to coat. Roast in the oven, stirring a few times, until the potatoes are cooked through and glazed, about 20 minutes.
4. Remove to a platter and top with the pecans.
5. Alternatively, this can be done in a large saute pan: Melt the butter, molasses, brown sugar and cayenne over medium heat.
6. Add the bourbon and let the alcohol cook out.
7. Add the potatoes and cook until glazed over medium-high heat.
8. Transfer to a platter and top with the pecans.