The Barnhardt's Thanksgiving Favorite- Drunken Sweet Potatoes

Hey guys!  So it has been a crazy month.  I just wrapped up a Show and Tell video over on my Youtube channel and I wanted to come by here and knock off the cobwebs.  I about died laughing when I realized I had forgotten to post my two other videos over here...  Ooops!  That just goes to show you what kind of month October really was!  I really wish I could say that November and December will be better for blogging...  but...  Yeah...

I did want to share with you guys one of my family's favorite recipes though.  In the spirit of getting ready for the holidays and being a crafting AND homemaking blog...  I should share something other than crafts with you guys!

No one in my family growing up really liked "Traditional Sweet Potato Casserole", so my mother spent years testing out different things until she found this one.  We call it "Drunken Sweet Potato Casserole" but I think if you want to take it some where else, I would call it...

 "Praline Sweet Potatoes"

• 5 pounds sweet potatoes
• ¼ cup Irish cream liqueur, orange liqueur, praline liqueur, or 'Orchata Rum (what I use)
• 1/8 cup heavy cream (more if needed)
• 2 tablespoons butter
• 2 tablespoons brown sugar
• ¾ teaspoon pumpkin pie spice
• ½ teaspoon salt
• ½ cup chopped pecans
• ¼ cup granulated sugar
• 1 tablespoon butter

Prepping Potatoes:

• ·         Roasting-Wash and pierce with a fork, Bake in a 350-degree oven for 1-1/4 hours or until tender.  Cool until you can handle for peeling.
• ·         Steaming-Wash, peel and cube potatoes.  Place in steamer basket and steam until fork tender not mushy. 

 Making the Mashed Potatoes: 

• ·         Melt butter and add booze and cream to it.
• ·         Mash potatoes by hand until smoothish, I do recommend mashing by hand.  
• ·         Using masher, mash in liquids as needed for texture, the 2 tablespoons butter, brown sugar, pumpkin pie spice and salt.  
• ·         Mix until fluffy.  
• ·         Spread mixture in a lightly greased 8x8 baking dish.  At this point you can stop and put casserole into the freezer or refrigerator if you are making ahead of time.  If you freeze I would recommend thawing before the next steps.
• ·         Just before baking, sprinkle with praline pecans.  Bake uncovered, for 30 minutes or until heated through.  

Making Pralines:

• ·         Cook and stir pecans, granulated sugar, and the 1 tablespoon butter in a small heavy skillet over medium heat for 6 to 8 minutes or until sugar melts and turns golden brown.
• ·          Remove from stove and spread mixture on a silpat or parchment lined sheet pan.  Separate into clusters, not one whole slap of candy. 
• ·          Cool completely and chop into small pieces with a knife; set aside.

Some Notes from Carrie:

• I have purchased my pralines or candied pecans from Publix and Fresh Market in years past.  I am not a good candy maker.  This turns out just fine using store bought.
• I have never frozen my potatoes, but I make the mash on Wednesday and refrigerate over night; top with pralines right before it goes into the oven.
• I don't use pie spice anymore, I really love cinnamon and nutmeg with a bare touch of clove.  I do almost all of my cooking by smell and taste, so if you are like me, just add until you like it.
• I recomend finding some kind of Horchata Rum (I use Chila 'Orchata) and using that.  It really made a huge difference, but Irish Cream is a close second.

I really hope that you take a chance on these.  I haven't taken them to a party where they weren't well received.  Let me know if you try them and what you think!

Until next time!