Sweet Potato Casserole
Ingredients
1/3 cup RumChata
4 large sweet potatoes, scrubbed
3 Tbsp unsalted butter melted, plus more for greasing pan
1 Tbsp dark brown sugar
1 tsp kosher salt
1/4 cup coarsely chopped pecans
Directions
Preheat oven to 400 degrees Fahrenheit. Put the sweet potatoes on a baking sheet and pierce each one 2 or 3 times with a fork. Bake for 45 to 60 minutes or until tender. Set aside to cool. Turn the oven down to 350 degrees. Scoop the sweet potato out of their skins and into a medium bowl. Discard the skins. Mash the potatoes until smooth. Add the melted butter, brown sugar, salt, RumChata and pepper to taste. Whisk the mixture until smooth. With remaining butter grease an 8x8 inch casserole pan. Pour the sweet potato mixture into the pan and sprinkle the top with pecans. Bake for 30 to 40 minutes until a bit puffy. Serve immediately.
