6 lg. sweet potatoes or yams
1/3 c. butter, softened
1/2 c. brown sugar, firmly packed
1/2 c. light cream
1/3 c. bourbon
1/2 tsp. cinnamon
1/4 tsp. nutmeg
Salt to taste
1/3 c. chopped pecans, sauteed in 1/2 tbsp. butter

Boil sweet potatoes until tender (about 30 minutes if left whole). Remove the skins and mash. Beat in the butter, sugar, cream, bourbon, cinnamon, nutmeg and salt. Add more cream if needed to make a soft, creamy mixture. Taste and adjust seasonings. Serve hot topped with sauteed pecans.

Serves 8. Goes great with turkey, ham or beef, pork and chicken.