From the menu of … Cue Barbecue, 1370 Buford Highway, Cumming. 770-888-1048, www.cuebarbecue.com

Q: I would appreciate it if you could get the recipe for a side item that is simply delicious at Cue Barbecue. The item, Bourbon Sweet Potato Casserole, is not on the menu but is a weekly special from time to time.

— John Ryoul, Cumming

A. Paul Doster sent us the recipe with this note. “This recipe is from my great-grandmother Mrs. McDill McCown of Huntsville, Alabama. As the story goes, my great-grandmother enjoyed cooking especially during the holidays when she could have a couple of the local ladies over for some midafternoon recipe sharing and perhaps a nip of festive libation. As she was introducing her nearly complete sweet potato casserole to the gals, my teetotaling great-grandfather unexpectedly burst through the kitchen door causing my great-grandmother to cast the remnants of her bourbon into the first place she could find … the pot on the stove. This was during the Great Depression. Sweet potatoes and bourbon were both luxuries so the casserole got baked as is. The rest is history.”

Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of restaurant in the subject line.

Cue Barbecue’s Bourbon Sweet Potato Casserole

Hands on: 25 minutes

Total time: 1 hour

Serves: 12

4 pounds sweet potatoes (about 10 medium), peeled, cut into 1-inch cubes

1/2 pound light brown sugar (about 1/2 cup tightly packed)

1/2 cup unsalted butter

1/3 cup heavy cream

1 1/2 tablespoons Kentucky bourbon

1 teaspoon cinnamon

1/4 teaspoon real vanilla extract

2 cups mini marshmallows

Preheat oven to 400 degrees. Lightly grease a 9-by-13-inch baking dish.

In a large saucepan, cover sweet potatoes with water and bring to a low boil. Cook until potatoes are tender, about 10 minutes. Drain, discard cooking liquid.

In the bowl of a stand mixer fitted with the paddle attachment, combine warm potatoes, brown sugar, butter, cream, bourbon, cinnamon and vanilla. Beat until mixture is smooth and fluffy. Spoon into prepared baking dish.

Bake until edges of sweet potato mixture begin to caramelize, about 25 minutes. Remove from oven, top with marshmallows and return to oven until marshmallows have begun to brown, about 4 minutes. Allow to cool slightly before serving.

Per serving: 299 calories (percent of calories from fat, 31), 2 grams protein, 50 grams carbohydrates, 3 grams fiber, 10 grams fat (6 grams saturated), 30 milligrams cholesterol, 28 milligrams sodium.