CHAMBORD, BACON AND PECAN TOPPED SWEET POTATOES

4 1/2 pounds (about 8 medium sized) sweet potatoes

1 cup (2 sticks) unsalted butter, diced

1 tablespoon salt

1/2 teaspoon ground white pepper

Chambord Pecan Topping (recipe follows)

Preheat oven to 450 degrees.

Wrap sweet potatoes individually in aluminum foil. Bake on a sheet tray for 1 hour, or until tender. Remove sweet potatoes from foil, peel and discard skins.

Cut sweet potatoes into large chunks while still hot and add to a food processor. Add butter, salt, and white pepper and puree until smooth.

Reduce oven temperature to 375 degrees. Spoon the puréed sweet potatoes into a 9-by-13-inch glass baking dish, spreading evenly. Gently spread the Chambord Pecan topping on top of the sweet potatoes and bake until the top begins to color and firm up, about 30 minutes. Serve warm. Serves 8-10.