Kentucky Bourbon Sweet Potato Ice Cream Sp5 Recipes

KENTUCKY BOURBON SWEET POTATOES

Steps:

• Fresh sweet potatoes, cooked until soft and then peeled, can be substituted for the vacuum packed ones. Don't use drained, canned in syrup as they are too moist. Preheat oven to 350 degrees F. Put sweet potatoes in a large heavy saucepan and cook over medium heat, stirring frequently, until heated through. Mash sweet potatoes. Add sugar, bourbon, butter and vanilla; beat until well blended. Turn into a 2-quart, shallow baking dish. Sprinkle the pecans (if using) and marshmallows over top. Bake, uncovered, 30 minutes, or until marshmallows are golden.

BOURBON SWEET POTATO PIE

Steps:

• Preheat oven to 325°. Mix the first 4 ingredients. Firmly press 1-2/3 cups mixture onto bottom and up sides of a well-greased 9-in. pie plate. Bake until light golden brown, 6-8 minutes. Cool on a wire rack., Stir walnuts into remaining oat mixture. Reserve for topping. , For filling, pierce potatoes with a fork; microwave on high until very tender, 10-13 minutes, turning once halfway. Cool slightly., Peel potatoes and place in a large bowl; mash until smooth. Beat in eggs, brown sugar, melted butter, flour and bourbon until well blended. Add to crust., Sprinkle with topping. Bake until golden brown and filling is set, 30-35 minutes. Cool on a wire rack; serve or refrigerate within 2 hours. Serve with whipped cream.

KENTUCKY BOURBON SWEET POTATOES

Steps:

• Arrange sweet potatoes in an oblong baking dish.
• Combine sugar, butter, bourbon, and vanilla in a large saucepan and heat to a boil.
• As soon as the sauce comes to a boil, pour it over the sweet potatoes.
• Bake at 350 degrees for 30-40 minutes or until sweet potatoes are soft.

BOURBON SWEET POTATOES

Steps:

• Preheat the oven to 350 degrees F. Mix all of the ingredients with an electric mixer at a medium speed until smooth. Pour all of the ingredients into a well oiled baking dish. Bake, lightly covered with foil, for 45 minutes.

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.

KY BOURBON SWEET POTATO PIE

Steps:

• 1. Preheat oven to 450 ºF.
• 2. Scrub sweet potatoes well; wrap with aluminum foil; place on baking sheet.
• 3. Bake at 450ºF for 1 hour; remove from oven when fork tender; allow to cool for 20 to 30 minutes.
• 4. Prepare or thaw pie shell and place, in pie pan, on a rimmed baking sheet.
• 5. In small bowl, combine sugar, salt and spices; set aside.
• 6. Place oven rack in middle position and preheat oven to 350ºF.
• 7. Remove and discard skins from sweet potatoes; place 2 cups firmly packed cooked sweet potatoes in large mixing bowl or bowl of stand mixer.
• 8. Melt butter in small bowl in microwave (or in small saucepan on stove.)
• 9. Mash and mix sweet potatoes until smooth, removing and discarding any stringy pieces.
• 10. Add butter; mix well.
• 11. Add sugar & spice mixture, eggs, milk bourbon and vanilla; mix until very well combined.
• 12. Pour into pie shell, smoothing top.
• 13. Bake on rimmed baking sheet at 350ºF for 1 hour or until toothpick, inserted in center, is almost clean. (NOTE: If using sweet potatoes that were cooked and then refrigerated, increase baking time to 1 1/4 hrs.)
• 14. Allow to cool, at room temperature, for 1 1/2 to 2 hours, then refrigerate for at least 1 1/2 hours before serving.
• 15. Garnish each slice with sweet bourbon whipped cream and a sprig of mint or candied pecans, if desired.
• 16. Cover and refrigerate leftovers.
• 17. BOURBON WHIPPED CREAM: 1 Cup heavy whipping cream 1 Tablespoon granulated sugar 1 Tablespoon confectioner's sugar 1 1/2 teaspoon Kentucky bourbon In mixing bowl, whip cream to soft peak stage; while whipping, gradually add sugars; continue whipping while adding bourbon. Whip to fairly stiff peak stage. Refrigerate leftovers.

KENTUCKY BOURBON SWEET POTATO ICE CREAM #SP5

Steps:

• 1. Soften the icecream and place in an electric mixer. Mix softened icecream with the cold sweet potatoes until smooth. Place back in the freezer to harden for about 2-3 hours until desired firmness.
• 2. Stir the bourbon in with the caramel sauce until mixed.
• 3. Top each bowl served with the spiked caramel sauce and a hand full of mini marshmallows. Torch marshmallows with a creme brûlée torch for the toasted marshmallow flavor!