- 3 oz Marzetti® Sriracha Bourbon Sauce, divided
- 1 Sweet potato, roasted & mashed
- 2 1/2 oz Gouda cheese, smoked & shredded
- 6 oz Butter
- 1/4 oz Pecans, toasted
- Salt & pepper, to taste
Blend 6 oz. butter and 2 oz. Marzetti® Sriracha Bourbon Sauce until smooth. Cover and refrigerate up to 48 hours.
Remove the peel from the roasted sweet potato and discard. Place the sweet potato in a bowl with smoked gouda cheese, 1 tbsp. butter mixture, salt and pepper and blend.
Place in a serving dish and ladle with the remaining sauce over the top and sprinkle with pecans.