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