4 lg. sweet potatoes or yams, which make the dish still richer
1/2 stick butter, softened
3/4 c. sugar
1/8 tsp. salt
2 ozs. Bourbon Whiskey
1/2 c. pecans, coarsely chopped

Place potatoes in large saucepan and cover with water. Bring to boil, cover and cook potatoes until tender, about 35 minutes. Drain. When potatoes are cool, peel off skins and place in a mixing bowl. Mash with butter. Beat in sugar, salt and Bourbon. Spread half the potato mixture in a greased 1 1/2 quart round casserole and sprinkle with half the pecans. Repeat with second layer and rest of nuts. Bake casserole in a 325 degree oven until hot and the pecans turn light brown, about 30 minutes. Serves 6 to 8 people.