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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Bourbon Yams With Pecans Recipe

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This recipe for Bourbon Yams With Pecans is from Cookin' With June Bug, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 lbs. yams or sweet potatoes (the reddish ones)
1/2 C. butter or margarine
1/4 to 1/2 C. bourbon
1/2 C. orange juice
1/4 C. light brown sugar
1 tsp. salt
1/8 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/3 C. chopped pecans (or more)
Directions:
Directions:
Wash potatoes. Bring to a boil and cook until tender - drain. Peel and cut into chunks and put in mixing bowl -- with mixer, whip until potatoes are just broken up. Add all ingredients except pecans and beat well. Place in buttered shallow casserole dish, sprinkle with pecans and bake at 350 for 45 minutes, or until heated through.
Personal Notes:
Personal Notes:
June Bug didn't drink much, but she LOVED to cook with liquer, wine, liqueurs and beer!

 

 

 

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