The ideal Thanksgiving dinner has family members of all ages around the table. But sometimes the family is just adults, and an adult dish is right at home.
3 medium sweet potatoes
4 tablespoons unsalted butter, plus 1 tablespoon melted unsalted butter, divided
1/4 cup orange juice
1/2 cup packed light brown sugar
3 tablespoons bourbon
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup chopped pecans
Peel the sweet potatoes, cut them into chunks, and place them in a saucepan. Cover with water, bring to a boil, reduce the heat, and simmer for about 30 minutes, until fork-tender. (Or bake the scrubbed, unpeeled sweet potatoes in a 350° oven until soft, about 40 minutes. Let stand until cool enough to handle, then remove the skins and continue as directed.)
Preheat the oven to 350°. Place the hot, cooked sweet potatoes in a mixing bowl and beat in 4 tablespoons butter and the orange juice, brown sugar, bourbon, salt, cinnamon, and nutmeg.
Place in a 1 1/2-quart baking dish. Top with the pecans and drizzle with 1 tablespoon melted butter. Bake for 20–30 minutes, until hot. (If the pecans begin to get too brown, tent loosely with foil.)
Serve hot.