Mashed Sweet Potatoes with Bourbon, Molasses and Pecan Granola Topping

For the Mashed Sweet Potatoes:

Pre-heat oven to 350°F.

Bake potatoes for one hour to one hour and 20 minutes or until fork tender and syrup begins to bubble out. Remove from oven and cool.

When the potatoes are cool enough to handle, remove the skins and put flesh into a large mixing bowl. Add bourbon, brown sugar, molasses, salt and 2/3 of the cream.

With an electric mixer, beat on high speed until smooth. Add enough of the reserved cream until the potatoes are the desired consistency. Pour into a heated serving dish, cover and keep warm. May be reheated before serving.
Top with pecan topping just before serving.

For the Pecan Granola Topping:
Pre-heat oven to 350°F. Spray a baking sheet with non-stick cooking spray, set aside.

In a large mixing bowl, toss together the pecans, almonds, oats, brown sugar, cinnamon and salt. Mix in the butter until the mixture is blended but still a little lumpy. Spread the mixture onto a baking sheet with sides. Toast granola in oven until toasted, about 30 minutes. Be careful not to burn the nuts.

Granola can be made a few days ahead of time but, only if you can resist the urge to snack on it!

When you are ready to serve, warm the pecan granola and sprinkle over sweet potatoes just before serving.