Friday, August 8, 2014

Bourbon Sweet Potatoes

IMG_6249 (800x533)

This side dish is almost like the marshmallow topped ones for Thanksgiving just not whipped. You have to work quickly to add the butter at the end since they are candied they will get hard from the syrup. In other words don’t take them out of the oven walk away and come back to add the butter in a few minutes. Overall they tasted good just didn’t taste the bourbon, but not surprised with only 2 tablespoons. I think if I make this again I’ll drizzle some on top after you add the butter instead of baking it with it.

Bourbon Sweet Potatoes

(Adapted from Martha Stewart)


Printer Friendly Version


3 1/2 pounds sweet potatoes, peeled and cut into 1 inch wedges

1/2 cup packed dark brown sugar

2 tablespoons bourbon

coarse salt

ground pepper

3 tablespoons butter, room temperature


Preheat oven to 350 degrees F. Arrange sweet potatoes in a 9-by-13-inch baking dish.

IMG_6243 (800x533) 


Add sugar and bourbon and toss to combine; season with salt and pepper.


IMG_6242 (800x533)IMG_6244 (800x533) 


Bake until sweet potatoes are tender and glazed, 1 to 1 1/2 hours, tossing every 30 minutes. Stir in butter before serving.

IMG_6248 (800x533)

No comments:

Post a Comment