Sweet Potato Casserole
For the spiced pecans:
8 tablespoons (1 stick) unsalted butter
1/2 cup light brown sugar
1/4 teaspoon cayenne pepper
1 teaspoon coriander
2 cup chopped pecans
For the potatoes:
3 pounds sweet potatoes, peeled and cut into 1/2-inch pieces
6 tablespoons unsalted butter
1 tablespoon dark rum
1/3 cup light brown sugar, firmly packed
3 tablespoons honey
2 teaspoons grated fresh ginger
Preheat the oven to 350 degrees.
To prepare the pecans, melt the butter in a small bowl in the microwave. Add the brown sugar, cayenne pepper, and coriander. Stir well, and then add the nuts, coating them thoroughly. Spread the mixture on a baking sheet. Bake for 5 to 10 minutes, stirring occasionally. Allow to cool completely.
To prepare the potatoes, bring them to a boil in a large pot of salted water. Cook until tender, about 30 minutes. Drain the potatoes and put into a large bowl.
Add the butter and dark rum and beat with an electric hand mixer until the potatoes are creamy. Stir in brown sugar, honey and ginger. Sprinkle pecans on top of each serving.