Bourbon Sweet Potato Puree With Caramelized Maple Pecans

• 3 pounds sweet potatoes (2 or 3 large potatoes)
• 3 tablespoons bourbon
• 1/2 cup mascarpone cheese
• 1/3 cup sugar
• 1 tablespoon maple syrup
• 1 cup pecans

1. Preheat the oven to 400u0b0F.
2. Line a baking sheet with aluminum foil. Prick the potatoes with a fork and place them on the baking sheet. Bake for 1 to 1 1/2 hours, until the potatoes are tender. (If using very large potatoes, make sure they are cooked all the way through.)
3. Meanwhile, to make the caramelized maple pecans, place the sugar, maple syrup and pecans in a small saucepan on a medium heat. Allow the sugar and syrup to caramelize slightly, without stirring, which will take about 15 minutes. Gently swirl the pan to spread the sugar evenly, then replace the pan on the heat to allow the sugar to caramelize completely. Carefully pour the pecans onto parchment paper or a silicone baking mat. Allow the pecans to cool and harden, then break up the mixture to separate the nuts. Set aside.
4. When the potatoes are cool enough to handle, peel them and transfer to a food processor. Add the bourbon and mascarpone and process until the mixture is smooth.
5. Transfer the potato puree to a large gratin dish or casserole dish and smooth the top. Bake in the oven for 10 to 15 minutes, until heated through. Sprinkle the caramelized pecans evenly over the top and serve.

sweet potatoes, bourbon, mascarpone cheese, sugar, maple syrup, pecans

Taken from food52.com/recipes/1107-bourbon-sweet-potato-puree-with-caramelized-maple-pecans (may not work)