Sweet Potato Casserole Stuffed Egg Rolls with Bourbon Pecan Praline Sauce. (Makes 4 to 5 egg rolls)

• 3 lbs sweet potatoes
• 1 cup sugar
• 1 tsp vanilla
• 2 eggs large
• 1/2 cup evaporated milk
• 1/4 cup salted butter softened

• 1 cup brown sugar firm packed
• 1/3 cup all purpose flour
• 1/3 cup butter melted
• 3/4 cup chopped pecans

• 1 package egg roll wrappers
• Oil for frying
• 1 cup sugar + 1 tsp cinnamon for coating egg rolls

• 1 1/4 cup chopped roasted pecans
• 1 cup brown sugar packed
• 1/2 cup heavy whipping cream
• 1/2 cup salted butter
• 1/4 cup light corn syrup
• 1/4 tsp ground cinnamon
• 1/4 tsp baking soda
• 2-3 Tbs Bourbon
• 1 tsp butter-nut flavored extract

Instructions
Sweet Potato Casserole

1. Peel potatoes and slice into small pieces. Place them in a medium sauce pan and cover them until just covered with water. Cook over medium-low heat for 20 minutes, or until cooked through and tender.
2. Drain potatoes and mash in a large mixing bowl. Add in sugar, eggs, evaporated milk and vanilla and mix well. Pour mixture into a baking dish.
3. Preheat oven to 350 F.
4. In a separate bowl, combine the ingredients for casserole topping and spoon mixture over mashed sweet potatoes.
5. Bake for 35-40 minutes and allow to mostly cool before spooning into egg roll wrappers.
6. Heat deep fryer to 350 F.
7. Place a spoonful of casserole onto the end of an egg roll wrapper and roll according to package instructions.
8. Cook egg rolls for 3 1/2 minutes in deep fryer and transfer to a wire rack over paper towels to drain grease. While still hot, toss in cinnamon sugar mixture for a light coating.

Praline Sauce

1. Lightly toast pecans in oven heated to 350 F for 6-8 minutes.
2. In a medium sauce pan, bring brown sugar, heavy whipping cream, salted butter, corn syrup and cinnamon to a boil, stirring constantly. Once boiling, lower the heat and allow to simmer for about 2 minutes.
3. Remove from heat and add Bourbon, butter-nut flavoring and toasted pecans.
4. Allow to cool slightly before serving.