Thanksgiving Make-Aheads: Sweet Potatoes

Thanksgiving make-ahead recipes make all the difference for me. I don’t know about you but I really enjoy having relaxed holidays. With my schedule there is no way I could put on the type of dinners that I enjoy doing and doing it all at the last minute. Some people have (probably correctly) labeled me as extreme, weird, and OCD. I will gleefully admit to all of those, and smile at them contentedly over my after dinner espresso Thanksgiving Day, as I sit in a clean dining room, full of awesome food, and enjoying my family…knowing the kitchen mess is only the plates and serving dishes.

So, last week was the turkey. If you missed it the link is here . All of the whys and hows are explained. This week I want to share one of my favorites with you, which also freezes well, and will convert the most dyed in the wool sweet potato hater. Oh, and if you were expecting low fat or healthy…not here. Sorry.

I am giving this recipe in steps because, although it is easy, it takes time. Break it up any way you want.

Bourbon Spiced Sweet Potatoes

serves 12-16 (1/2 cup servings)

Step 1- you can do this the day before you want to make them.
8 lbs sweet potatoes (yams)

wash yams and bake in a 350F oven for 1 1/2 -2 hours until completely done. Be sure to do this on a baking sheet because the sugars will ooze out sometimes and make a mess. Don’t microwave them because the flavor is just not as intense.

Cool

Step 2-

Cut and scoop out the flesh from the yam. Put the skins in your compost pile. Put the flesh into the bowl of a food processor. Process until smooth.

Step 3-

Processed sweet potatoes

1/2 cup heavy cream

1/2 cup unsalted butter, melted

1 teaspoon vanilla

1/4 cup light brown sugar

1/4 cup good quality bourbon

1 1/2 teaspoons cinnamon

1 teaspoon allspice

1/2 teaspoon ground cloves

1/2 teaspoon freshly ground nutmeg

a pinch of salt, a pinch of pepper

Put potatoes in bowl of a mixer. Add the spices and sugar. Mix on low. Whisk butter, cream, vanilla and bourbon Turn mixer up to medium and slowly add the liquid ingredients until mixture is fluffy and creamy. Turn it into a greased freezer to oven casserole dish. Cover with waxed paper, then aluminum foil and freeze.

Step 4-

1/2 lb pecans or walnuts (hickory nuts if you have access to them would be awesome)

2 Tablespoon butter melted

2 Tablespoons Brown sugar

Spread nuts on a baking sheet in the oven. Toast at 325 for 10 minutes. Mix butter and brown sugar in a bowl and add pecans. Toss to mix well. Spread on baking sheet again and toast about 10 more minutes, stirring often, and watching carefully they don’t burn. Let cool and store in an airtight container.

Day Before Serving-

Get casserole out of freezer and place in refrigerator to thaw.

Thanksgiving Day -

Bake uncovered at 325 for one hour. Sprinkle with the candied nuts the last 30 minutes of baking.