4 lg. sweet potatoes
1/2 stick butter, softened
3/4 c. sugar
1/8 tsp. salt
1 tbsp. Bourbon whiskey
1/2 c. pecans, coarsely chopped

Place sweet potatoes in large saucepan and add enough water to cover. Bring water to a boil, cover and cook about 35 minutes or until potatoes are tender. Drain. When potatoes are cool enough to handle, peel off skins.

Place potatoes in mixing bowl and mash with butter. Beat in sugar, salt and Bourbon. Spread half potato mixture in a greased 1 1/2 quart round casserole and sprinkle with half the pecans. Repeat layers.

Bake casserole in 325 degree oven until hot and pecans turn light brown, about 30 minutes. Serves 6 to 8.