Bourbon Sweet Potato Purée With Buttered Pecans Food

NEW MEXICAN RUBBED PORK TENDERLOIN WITH SWEET POTATO TAMALE AND PECAN BUTTER

Steps:

• Preheat oven to 400 degrees F. Heat olive oil in a medium saute pan, over high heat. Season pork with salt on both sides. Dredge pork in the spice rub and tap off any excess. Sear the pork on both sides until golden brown. Cook in the oven to medium doneness, about 8 to 10 minutes.
• Let pork rest for 5 minutes before slicing into 12 slices. Plate 3 slices per plate. Drizzle with the Bourbon-Ancho Sauce. Place a Sweet Potato Tamale, topped with Pecan Butter next to the slices of pork.
• Combine all ingredients in a small bowl.
• Heat olive oil in a medium saucepan over medium-high heat. Add the onions and cook until soft. Add the bourbon and cook until completely reduced. Add the remaining ingredients and cook until reduced by half. Strain through a fine mesh strainer, return mixture to the pan, and cook to sauce consistency, add the remaining 2 tablespoons of bourbon and cook for 2 minutes. Season with salt.
• About 2 hours before you plan to form the tamales, clean the husks under running water. Soak them in warm water for 2 hours, or until softened.
• Puree the corn, onion, roasted garlic, and stock in a food processor. Transfer the mixture to a mixing bowl and cut in the butter and shortening. Using your fingers, mix in the cornmeal, honey, and salt and pepper until there are no visible lumps of fat. Fold in the sweet potato puree, cinnamon, cloves, allspice, and maple syrup. The mixture will be a lot looser than you think it should be, but when the tamales are steamed it will dry out.
• Remove the cornhusks from the water and set aside the best 20 husks. Drain and pat dry. Tear the remaining husks into 1-inch wide strips to be used for tying. Lay 2 husks flat on a work surface, with the tapered ends facing out and the broad bases overlapping by about 3 inches. Place about 1/3 cup of masa mixture in the center. Bring the long sides up over the masa, slightly overlapping, and pat down to close. (If the masa drips out a little at the seam, that is no problem.) Tie each end of the bundle with a strip of cornhusk, pushing the filling toward the middle as you tie. Trim the ends to about 1/2-inch beyond the tie.
• Arrange the tamales in a single layer on a steaming rack, cover tightly with foil, and steam over boiling water for 45 minutes. To Serve: slice a slit on top of each tamale and push both ends of the tamale toward the middle to expose the masa. Top each with 1 tablespoon of Pecan Butter.
• Combine all ingredients in a bowl. Scrape into a ramekin and refrigerate until solid, about 2 hours.

BOURBON SWEET POTATO FLUFF

Steps:

• Put sweet potatoes, butter, eggs, pineapple, condensed milk, brown sugar and bourbon into bowl. Beat with mixer. The more you beat the fluffier. Pour into buttered casserole.
• Topping: Mix and sprinkle on top of casserole. Bake at 350 degrees for 30 minutes.

BOURBON SWEET-POTATO PURéE WITH BUTTERED PECANS

Steps:

• Preheat oven to 425°F.
• Prick sweet potatoes with a fork and in a baking pan bake in middle of oven until tender, about 1 hour.
• When just cool enough to handle, peel potatoes and transfer half to a food processor. Add bourbon and 6 tablespoons butter and purée 30 seconds. Transfer purée to a large bowl. Purée remaining potatoes in food processor until completely smooth and transfer to bowl. Stir purée until combined well and season with salt and pepper. Transfer purée to a 2-quart gratin dish or other shallow baking dish. Purée may be made 2 days ahead and chilled, covered. Bring purée to room temperature before proceeding.
• Reduce temperature to 325° F.
• In a shallow baking pan spread pecans in one layer and bake in middle of oven until fragrant, about 10 minutes. Toss hot pecans with remaining 2 tablespoons butter and coarse salt. Pecans may be made 2 days ahead and kept in an airtight container at room temperature.
• Arrange pecans on top of purée and sprinkle with brown sugar. Bake purée in upper third of oven until heated through and pecans are slightly browned, about 30 minutes.

SWEET POTATO PUREE WITH BANANAS AND BUTTERED PECANS

Steps:

• Preheat oven to 425 degrees F.
• Pierce the sweet potatoes with a fork and bake until tender, about 1 hour. Roast the bananas, with the skins on, for the last 15 minutes of cooking time. When cool enough to handle, peel the potatoes and bananas, and transfer to a food processor. Pulse until the potatoes are chunky.
• Add the butter and maple syrup, puree until smooth. Add the cinnamon, pumpkin pie spice and salt; puree to combine. Transfer to a shallow baking pan and smooth out the surface with a spatula.
• In a skillet, cook the pecans in butter over low heat and sprinkle with salt. Saute until well-coated, stirring occasionally, for about 5 minutes. Transfer the pecans to paper towels to drain. Arrange pecans on top of puree and sprinkle with brown sugar. Bake at 300 degrees F until heated through, about 20 minutes.

TWICE BAKED BOURBON-HAZELNUT SWEET POTATOES

Steps:

• Preheat oven to 350°F Oil the sweet potatoes and roast on rimmed baking sheet until very tender, 1 to 1 ½ hours. (You can nook them in the microwave to speed the roasting time!).
• Cool slightly. Cut each potato in half and place the flesh of the top halves in a bowl-it should just fall out of the skin.
• Gently scoop the flesh out of the bottom halves and add it to the bowl, leaving a little around the edges for stability.
• Mix in the crème fraiche, 4 Tbs. butter, syrup, bourbon, 1 teaspoons cinnamon, 3/4 teaspoons nutmeg, 1 teaspoons salt and pepper to taste.
• Using a hand mixer (or immersion blender), puree until smooth.
• Scoop the potato puree back into the bottom halves.
• Mix the remaining 2 Tb. of butter and ¼ teaspoons nutmeg with the panko and chopped nuts. Salt and pepper to taste.
• Sprinkle the mixture over the tops of the sweet potatoes.
• Bake another 15-20 minutes until warmed through and golden on top!
• * These can be made 2-3 days in advance. If coming out of the fridge, bake 30-40 minutes--until warmed through or cheat and rewarm in the microwave. *smile* I won't tell!

BOURBON SWEET POTATOES

Steps:

• Preheat the oven to 350°F (176°C). Butter an ovenproof gratin or casserole dish.
• Arrange the sweet potato slices in the prepared baking dish and season generously with salt and pepper.
• In a large saucepan, combine the sugar, butter, bourbon, and syrup, and bring the mixture to a boil over medium-high heat. As soon as the sauce begins to boil, pour it over the sweet potatoes.
• Bake the casserole, turning the sweet potatoes and spooning the liquid over the top occasionally, until the sweet potatoes are tender, 45 to 60 minutes. Taste and adjust for seasoning with salt and pepper.

MAPLE BOURBON MASHED SWEET POTATOES

Steps:

• Preheat oven to 400 degrees F.
• Wash the sweet potatoes and pat them dry. Poke several holes in each potato with a fork and wrap them in foil. Place potatoes on the center wrack of your oven and roast until very soft and juices are seeping out, about 60 to 90 minutes.
• Remove potatoes from the oven and allow them to cool enough to handle.
• Peel the skin off of the potatoes (it should come off easily using your hands), and place the flesh in a medium-sized mixing bowl.
• Add the remaining ingredients to the bowl and mash everything together until well combined.
• If necessary, heat the potatoes back up on the stove top before serving.
• Serve with butter and chopped pecans.

BOURBON SWEET POTATO PUREE WITH BUTTERED PECANS

Steps:

• 1. Prick sweet potatoes with a fork and bake in the middle of voen until tender, about 1 hour. 2. When cool enough to handle, peel and transfer half of the potatoes to a food processor. Add bourbon and 6 tablespoons of butter. Puree 30 seconds. Transfer puree to a large bowl and puree the remaining potatoes until completed smooth. Transfer to bowl. Season well with salt and pepper. 2. Transfer puree to a 2-quart shallow baking dish. 3. Reduce oven to 325. 4. In a shallow baking pan spread pecans in one layer and bake in the middle of oven until fragrant, about 10 minutes. Toss hot pecans with remaining 2 tablespoons butter and coarse salt. 5. Arrange pecans on top of puree and sprinkle with brown sugar. Bake in upper third of oven until heated through and pecans are slightly browned.