4 lg. sweet potatoes
1/2 stick butter
3/4 c. sugar
1/2 tsp. salt
2 oz. bourbon whiskey
1/2 c. pecans, coarsely chopped

Place potatoes in large saucepan and cover with water. Bring to a 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 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.