This recipe has been handed down thru the family and has had a few "spins" on it over the years... The original recipe did have the mini marshmallow topping but has been replaced with a pecan topping. I think you'll like this version!

A bonus with this recipe is that it fills the house with the the aroma of the holidays...

Bourbon Sweet Potato Casserole
with Pecan Topping

THE SWEET POTATOES:
2 cups of cooked, fresh sweet potatoes
¾ cup sugar
¼ teaspoon salt
4 tablespoons (½ stick) butter
2 eggs, well beaten
½ teaspoon freshly ground cinnamon
½ teaspoon freshly grated nutmeg
¼ cup milk
2 tablespoons bourbon – use what you'd drink...I like Maker's Mark
½ cup drained crushed pineapple

8 x 8-inch Pyrex baking dish, greased with butter.
(If doubling the recipe, use a 4-quart round casserole dish)
Preheat oven to 350 degrees.
Beat the sugar, salt, butter, eggs, spices, milk, and pineapple into the cooked sweet potatoes.
Pour into the baking dish.

THE TOPPING:
¾ packed cup light brown sugar
1/3 cup flour
4 tablespoons (½ stick) butter, melted
¾ cup chopped pecans
Mix brown sugar and flour together. Add melted butter and mix.
Add pecans and mix again.
Spread out on top of sweet potato mixture.

Bake at 350 degrees for about 30 minutes, or until slightly browned on top (server 6-8).

"That's Good Cooking!"