Tuesday's Meal: Holiday Sweet Potatoes

Emily Madden with H-E-B shares a recipe for a Thanksgiving favorite.

The recipe for her holiday sweet potatoes is as follows:


3    large sweet potatoes
2     tbsp rustico olive oil
¼    cup butter
        salt and pepper to taste
1     jar robert's reserve pineapple coconut mango tequila sauce
½   cup pecans

-Preheat oven to 400F
-Coat potatoes with olive oil, and season with salt and pepper.
-Roast for about an hour or until fork tender.
-Once tender, allow to cool enough to handle, remove skin.
-Add ½ jar of robert's reserve pineapple coconut mango tequila sauce and butter.
-Mash until smooth, place in 8 x 8 baking dish, top with pecan pieces and remaining sauce.
-Bake for 15 minutes

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