Candied Pecan Sweet Potatoes
Wash sweet potatoes and pierce several times with a fork. Bake in a 350 degree F oven on a foil-lined baking sheet about 1-1/4 hours or until tender. Cool slightly.Advertisement
Meanwhile, cook and stir pecans, granulated sugar, and the 1 tablespoon margarine or butter in a small heavy skillet over medium heat for 6 to 8 minutes or until sugar melts and turns golden brown. (Don't overcook.) Immediately remove from heat and spread nut mixture on a greased baking sheet or foil; separate into clusters. Cool completely and chop into small pieces with a knife; set aside.
Scoop pulp from baked sweet potatoes into a mixing bowl, discarding peel. Mash by hand or beat with an electric mixer on medium speed until smooth. Stir in liqueur or milk, the 2 tablespoons margarine or butter, brown sugar, pumpkin pie spice, and salt. Beat until fluffy. Spread mixture in a lightly greased 2-quart rectangular baking dish. Just before baking, sprinkle with candied pecans. Bake, uncovered, for 30 minutes or until heated through.
Refrigerate candied pecans, wrapped in plastic wrap, up to 3 days. Store unbaked casserole, covered, in refrigerator up to 1 day. Bake, covered with foil, in a 350 degree F oven for 20 minutes. Uncover, sprinkle with pecans, and continue baking as above.