Bourbon Pecan Smashed Sweet Potatoes

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Pure and simple sweet-potato heaven!

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I've made this dish for 2 holidays and even my family who doesn't like sweet potatoes thought it was pretty tasty! Full of flavor that is something different from the normal toasted marshmallow topping.

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These are so good! I made them for Thanksgiving dinner, and they disappeared. We thought they were much better than traditional candied yams.

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This receipe was the best ever for Thanksgiving. It was very easy and everyone loved the taste!!

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This dish had such a wonderful flavor and aroma! My inlaws loved it and so did my hubby!

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Having read the other reviews, I substituted some of the OJ for Maple Sryup. The bourbon is still pretty strong so cut this if you don't care for whiskey. The nuts turned off some of the kids at the table. All in all I would make this again adding the nuts to the top only.

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My cousin made these using Yams instead of sweet potatoes. They were wonderful -- not sweet and with just the right amount of bourbon taste. I will definitely make them and maybe turn them into little potatoe pancakes.

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I totally could have done without the bourbon. I think it overpowered the sweet potatoes natural flavor. The orange juice was a bit of a strange ingredient for me as well. I think this dish would have been best just left as simple as possible...sweet potatoes, brown sugar and pecans.

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I don't usual try a new recipe at the last minute, especially at a major holiday feast. But this one was well worth the effort. I just had to back off on the booze and add more sugar for my family's taste, and this turned out so yummy! We all love it! Thanks for this recipe, Rachel. :-

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I have made this recipe over a dozen times. My family loves them! The bourbon and the pecans are perfect together. Another favorite of the family and it of course is a Rachael Ray recipe!