Bourbon Candied Sweet Potatoes Recipes

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BOURBON SWEET POTATOES RECIPE



Bourbon Sweet Potatoes Recipe image

Turkey with stuffing is just fine for Thanksgiving, but nothing comes close to a serving of these bourbon-spiked sweet spuds. As a kid, my uncle once told me I couldn't have any because they had "firewater" in them. I'm pretty sure that was so he could have more for himself. Some people like a sticky marshmallow topping, but I think this version is a much better way to add a little spunk to the humble yam.

Provided by Southern Living Editors

Time 2h45m

Yield Makes 6 to 8 servings

Number Of Ingredients 9

3 large sweet potatoes
1/2 cup sugar
1/4 cup butter, melted
1/4 cup Bourbon
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 large eggs
1 (5-oz.) can evaporated milk

Steps:

  • Preheat oven to 375˚. Place potatoes on baking sheet; bake at 375˚F for 1 hour or until tender. Cook slightly (about 15 minutes).
  • Reduce oven temperature to 350˚F. Peel potatoes, and mash with a potato masher until smooth. Stir in sugar and remaining ingredients until well blended and smooth. Spoon mixture into lightly greased 11- x 7-inch baking dish.
  • Bake at 350˚F for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.

WHISKY (OR BOURBON) BAKED SWEET POTATOES (OR YAMS)



Whisky (Or Bourbon) Baked Sweet Potatoes (Or Yams) image

This recipe is a combination of my Dad's Candied Yam recipe and one from Gourmet. I prefer the darker sweet potato (which he called a yam) over the lighter yellow sweet potato. I like to use McClelland's Highland Scotch Whisky, but you can use any whisky/whiskey/bourbon you prefer; a friend told me she even made them with rum. I've also had good luck with making them in advance; arranging them in the dish, adding the syrup, and refrigerating them until it's time to bake them. This dish smells so good while baking: like cinnamon rolls, or the steam from a hot-buttered rum. And they taste almost like a dessert (I think they end up with a firm, custard-like consistency). At my family & friends' request, I now have to make them for every Thanksgiving and holiday meal.

Provided by TigerJo

Categories     Fruit

Time 2h25m

Yield 8 serving(s)

Number Of Ingredients 8

3 lbs yams or 3 lbs sweet potatoes
1/2 cup brown sugar
1/2 cup sugar-free maple syrup or 1/2 cup regular maple syrup
1/4 cup butter
1/2 teaspoon cinnamon
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon kosher salt (optional)
1/3 cup Scotch whisky, to taste

Steps:

  • Grease a shallow 3qt baking dish; set aside.
  • Steam or boil the peeled yams until almost tender; cool and slice into approximately 1 1/2 inch slices (you want them to fit in a the 3qt baking dish in one layer).
  • Preheat oven to 375°F.
  • In a small saucepan, simmer brown sugar, syrup, butter, cinnamon, nutmeg, and salt over medium-low heat, stirring occasionally, until sugar has dissolved and syrup thickens, about 5 minutes; Remove from heat and stir in whisky (or other liquor of choice).
  • Drizzle syrup over yams. Cover with aluminum foil (at this point, they may be refrigerated until you're ready to bake them). Bake the yams, basting every 15-20 minutes, until syrup has thickened and absorbed (note: not all the syrup will absorb), about 1 1/4 hours. May be served hot, warm, or at room temperature.

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