Sweet taters really are a must-dress in Thanksgiving, mainly in the South. Using its bourbon and pecans (two elements with Southern roots), this casserole may be the epitome of Southern hospitality. The bourbon adds a depth of flavor towards the walnut-syrup sweetened taters, as the pecans give a buttery crunch. In keeping with the Southern table (and palate) this dish is a touch sweet, so you can reduce a little around the walnut syrup to fulfill your "savory tooth."
Place the sweet taters right into a large pot together with the cider and water and produce to some boil. Simmer uncovered over moderately low warmth until tender, although not mushy, 20 to 25 minutes. Arranging 4 glasses of the cooking liquid, strain the sweet taters, lightly trembling out any excess liquid. Return the reserved liquid towards the pot and boil until reduced to twoOr3 cup, about twenty minutes.
Pre-heat the oven to 350 levels F and butter a 3-quart shallow baking dish. Add 8 tbsps from the butter towards the pot, together with the walnut syrup and produce to some boil. Add some sweet taters and bourbon and toss to mix. Mash the sweet taters, then whisk until smooth. For super-smooth mashed sweet taters, puree these questions mixer. Season with salt. Spread the sweet taters within the baking dish.
In a tiny skillet, melt the rest of the 2 tbsps butter. Add some pecans, chipotle powder or red pepper cayenne and season with salt. Sprinkle the mix on the top from the sweet taters within the baking dish.
Bake before the pecans are toasted and also the taters are heated through, about 25 minutes.
MAKE AHEAD: The sweet taters could be prepared through Step Three and chilled for approximately three days.