Mashed Sweet Potatoes with Bourbon Glaze

For the glaze:

Stir coffee, maple syrup, sugar, and espresso powder in a medium saucepan over medium-high heat until sugar dissolves. Bring mixture to boil and cook until reduced by half, about 6-7 minutes.

Remove pan from heat and add bourbon and butter. Return pan to heat and reduce heat to medium, simmer for 40-45 minutes, until mixture is thick. This will thicken as it cools. Remove pan from heat. Mix in a dash of salt and pepper and set aside.

For the sweet potatoes:

Preheat oven to 350 F. Butter a 13 x 9” baking dish.

In a stock pot add sweet potatoes and enough water to cover them. Bring to a boil and cook them for about 12 minutes, or until easily pierced with a fork.

Drain off the water and return potatoes to the pan, mashing the sweet potatoes until smooth. An immersion blender or a regular blender is a great way to mash potatoes.

Once mashed add eggs and the glaze and stir until evenly blended. Put the mixture into the prepared dish. Top with butter pieces and pecan pieces.

Cook for 1 hour. Then remove the dish from the oven and let the potatoes stand for at least 15 minutes before serving.