CHAMBORD PECAN TOPPING

1/2 cup bacon, cut into 1/4-inch dice

1/4 cup Chambord liqueur (see note)

2 tablespoons red wine vinegar

2 tablespoons unsalted butter

1 cup pecan halves

1/4 cup light brown sugar, packed

1/4 teaspoon salt

1/8 teaspoon ground black pepper

In a sauté pan, cook the bacon over medium heat until slightly crisp, about 5 minutes. Deglaze the pan with Chambord and red wine vinegar. Cook until the liquid has reduced by half. Remove from heat. In a food processor, combine butter, pecans, brown sugar, salt, and black pepper. Pulse until the mixture is resembles large crumbs. Add the bacon and liquid from the pan and pulse again until well combined. Use immediately to top the sweet potatoes.

 Note: For those who don’t wish to use liqueur, substitute 1/4 cup black raspberry syrup, or a flavoring syrup such as Monin or Torani.