Sweet Potato Casserole With Peach Chutney
4 Large Sweet Potatoes
1/2 cup or 1 stick of butter divided
1 cup of Peach Chutney
2 T Bourbon
2 t Salt divided
1/3 c + 2 T Brown Sugar
3/4 cup of toasted lightly salted Pecans
Peel and cut potatoes into 1-2 inch pieces. Boil in salted water until tender (about 15 mins.). Meanwhile, mix chutney with 1 t salt, 1/3 cup of brown sugar, bourbon and 5 T butter. Bring to a boil making sure sugar is dissolved, then set aside. Drain and mash potatoes using a potato ricer. Then add 3T butter, 1 t salt and 2 T brown sugar, mix together well and place in casserole dish. Next, top with toasted pecans. Then top with chutney mixture and Enjoy!
* If you can get sweet Potatoes that are white inside use them for the best texture. Then add 1 cup of pureed pumpkin to the mashed sweet potatoes.