Bourbon Laced Yams
| Bourbon Laced Yams | Print |
Recipe By: Alice Morrow
Ingredients
- 6 medium-sized yams
- ¼ c. butter, softened
- ½ c. firmly packed brown sugar
- 1 egg
- 3-4 T. bourbon
- ½ t. ground cinnamon
- ⅓ c. flaked coconut, optional
- ¼ c. chopped pecans
- ¼ c. firmly packed brown sugar
- 2 T. butter
Instructions
- Wash yams and bake 375 for 1 hour or until done. Allow yams to cool to touch.
- Cut a lengthwise strip fro top of each potato and discard.
- Carefully scoop out pulp, leaving shells intact.
- Mash pulp in large bowl. Add ¼ c. softened butter and stir until melted.
- Add ½ c. brown sugar, egg, bourbon and cinnamon. Whip with large whisk until smooth.
- Spoon or pipe mixture into shell.
- Combine coconut, pecans, ¼ c. brown sugar. Cut in the 2 T. butter until mixture is crumbly.
- Sprinkle over top of yams.
- Place on baking sheet and cook at 350 for 20 minutes or until thoroughly heated and lightly browned.
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