Real Vermont Cooking

Filling 1 cup cooked sweet potato 1/4 cup light brown sugar packed 2 tbsp sugar 1 egg beaten 1 tbsp heavy cream 1 tbsp butter softened 1 tbsp vanilla 1/4 tsp salt 1/4 tsp cinnamon 1/8 tsp ground nutmeg Syrup 3/4 cup sugar 3/4 cup dark corn syrup 2 eggs 1 1/2 tbsp butter melted 2 tsp vanilla Pinch of salt Pinch of cinnamon 3/4 cup pecan pieces or halves Combine all the filling ingredients, mix with electric mixer until smooth, and set aside Mix all syrup ingredients except nuts, mix thoroughly on low speed for one – two minutes. When mixed, add in nuts and mix gently. In a pie shell or pie crust in a cake pan, spoon in the sweet potato mixture and spread evenly. Pour syrup on top. Bake at 325 until set in center. Cool and serve

The brown sugar in this marinade will carmelize on the top of the steak and really give the meat a great flavor. Remember: grill it hot and fast, flip early, flip often.

Ingredients
4 sirloin steaks
1 cup bourbon
1 cup light brown sugar
1 cup olive oil
1 cup brown mustard
1 cup worchestershire sauce

Directions
Mix all of the ingredients above, except the steaks in a large bowl, add the steaks and put in the fridge for 6-12 hours, then throw them on the grill. You already knew that though, right?