Gratin Of Sweet Potatoes And Bourbon Recipes

SWEET POTATOES WITH BOURBON AND BROWN SUGAR

Steps:

• Heat oven to 350 degrees. Wrap potatoes in foil, place on a rimmed baking sheet, and bake until tender, about 1 hour. Let rest until cool enough to handle but still warm, then remove the foil and peel off the skins.
• Add sweet potatoes to a food processor, along with butter, brown sugar, bourbon or juice, lemon zest, salt, nutmeg, pepper and cloves. Purée until smooth. (Or, for a chunkier texture, mash them by hand.) Taste and add salt, sugar or both if you like. Serve while still warm or reheat before serving.

SWEET POTATO AND GRUYèRE GRATIN

Steps:

• Heat oven to 400 degrees and generously butter a 9-by-13-inch baking pan or shallow gratin dish. Butter a piece of foil large enough to cover top of pan. Sprinkle Parmesan all over bottom of pan.
• In a medium pot, bring cream, sage, rosemary, garlic, nutmeg and a pinch of salt to a simmer. Simmer until reduced by 1/4, about 10 minutes.
• In a large, heatproof bowl, whisk eggs just enough to break them up. Slowly pour hot cream into eggs to combine, whisking while pouring, and reserve the mixture.
• Meanwhile, using a mandoline or sharp knife, slice the potatoes into 1/8-inch-thick rounds.
• Place 1 layer of potatoes in the pan, slightly overlapping as you go, using about a third of the slices. Sprinkle with 1/4 teaspoon salt and pepper to taste, then pour 1/3 of the egg mixture over potatoes. Top with 1/2 cup Gruyère. Repeat with another layer of potatoes, 1/2 teaspoon of salt, pepper and 1/3 egg mixture. Top with 1/2 cup Gruyère. Top with remaining potatoes, 1/4 teaspoon salt, pepper to taste, and remaining egg mixture (but not the remaining cheese). Press down to compact the potatoes. Cover with foil and bake until potatoes are tender, about 40 minutes, then remove foil, sprinkle top with remaining 2/3 cup Gruyère and bake until browned and bubbling, 25 to 30 minutes. Let cool slightly, then serve.

SWEET POTATOES AU GRATIN

Steps:

• Place potatoes in a greased 8-in. square baking dish. In a bowl, beat egg. Add cream, salt, nutmeg and pepper; mix well. Pour over potatoes; sprinkle with cheese. Bake, uncovered, at 375° until the potatoes are tender, 40-45 minutes. If desired, top with fresh thyme to serve.

BOURBON SWEET POTATOES

Steps:

• Preheat the oven to 350°F. Butter an ovenproof gratin or casserole dish. Arrange the sweet potato slices in the prepared dish and season with salt and pepper.
• In a large saucepan, combine the sugar, 4 tablespoons butter, bourbon, and syrup and bring to a boil over medium-high heat. As soon as the sauce is boiling, pour it over the sweet potatoes. Bake the casserole, basting and turning the potatoes occasionally, until the sweet potatoes are soft and tender, 45 to 60 minutes. Taste and adjust for seasoning with salt and pepper.

SWEET POTATO GRATIN

Steps:

• Preheat oven to 375 degrees. Pour 1 cup cream into a large ovenproof skillet. Arrange sweet potatoes evenly in pan, season with salt and pepper, and pour remaining cream on top. Gently press on potatoes to submerge. Bring to a simmer over medium, transfer to oven, and bake 12 minutes. Press on potatoes to submerge again and bake until potatoes are tender and cream is bubbling, 8 to 10 minutes more. Sprinkle with cinnamon, ginger, and cayenne. Let cool 10 minutes before serving.

GRATIN OF SWEET POTATOES

Steps:

• Peel sweet potatoes and slice into rounds 1/4-inch thick. In a saucepan simmer milk, cream and garlic about 10 minutes, until the potatoes are barely tender. Remove from heat.
• Preheat oven to 375 degrees. Rub a baking dish with one tablespoon of butter, and dust with three tablespoons of bread crumbs.
• Season potatoes and cream with salt and Cayenne pepper. Spread mixture in baking dish, sprinkle with cheese and remaining bread crumbs, and dot with rest of butter. Bake 30 minutes, until lightly browned.

SWEET POTATO GRATIN WITH BOURBON & PECANS

Steps:

• Butter a 13-by-9-inch casserole or similar size oval gratin dish. Cut one of the garlic cloves in half and rub on the inside of the pan. Place the cream and remaining 2 1/2 cloves garlic in a small saucepan. Bring to just barely mmer then set aside off the heat and allow the garlic to infuse the cream. Season well with salt and pepper and a pinch of nutmeg. Place 1 tablespoon butter in a large skillet over medium-high heat. Add the onions and thyme and saute until the onions are wilted and slightly browned, stirring often, about 5 minutes. Reduce heat and cook until tender, 5-10 minutes. Add the bourbon, and cook a few minutes until the raw alcohol taste cooks off. Season well with salt and pepper. Slice the sweet potatoes on a mandoline or with a knife 1/8-inch thick. Place a layer of sweet potatoes end to end in the pan, using half pieces to fill in any holes. Season well with salt and pepper, then add 1/3 of the onions. Repeat with the remaining sweet potato and onions, continuing to fill in gaps with small pieces so that you have even layers and ending with a sweet potato layer. (If you have extra sweet potatoes, make another layer without the onions.) Pour the cream mixture on top, nestling the garlic pieces into the gratin. Cover with foil and cook until the sweet potatoes are tender, 45-50 minutes. Place the pecans on a separate pan and roast until fragrant, 8-10 minutes. Cool slightly, then roughly chop. Sprinkle the gratin with the Parmesan and return it to the oven, uncovered, until the topping is melted, 5-10 minutes. Scatter the pecans on top and let rest at least 15 minutes before serving. Per serving: 300 calories, 5 g protein, 23 g carbohydrate, 21 g fat (11 g saturated), 62 mg cholesterol, 142 mg sodium, 3 g fiber