SWEET POTATOES WITH BOURBON AND BROWN SUGAR
These silky mashed sweet potatoes are spiced with cloves, nutmeg and a little black pepper, brightened with lemon zest, and spiked with bourbon (or orange juice, if you'd prefer). Puréeing them in a food processor yields the smoothest, airiest texture, but for something a little more rustic, you could mash them by hand. Whichever you choose, these reheat well, either in a microwave or in a pot over low heat.
Provided by Melissa Clark
Categories dinner, casseroles, vegetables, side dish
Time 4h
Yield 10 to 12 servings
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 176, UnsaturatedFat 2 grams, Carbohydrate 30 grams, Fat 6 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 192 milligrams, Sugar 8 grams, TransFat 0 grams
GLAZED SWEET POTATOES WITH BROWN SUGAR AND LIME
Dress up sweet potatoes with a flavorful brown sugar glaze. The sweetness of this extra-tasty side dish is balanced by a pinch of cayenne pepper.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 30m
Number Of Ingredients 8
Steps:
- In a large skillet, heat oil over medium-high. Add sweet potatoes; cook, stirring once, until beginning to brown, 2 minutes.
- Add broth, packed brown sugar, and fresh lime juice; season with salt and pepper. Bring to a boil; reduce to a simmer, cover, and cook until crisp-tender, 10 minutes. Uncover, and cook over medium-high until sweet potatoes are tender and liquid is syrupy, 7 to 9 minutes more (there should be only a small amount of liquid remaining).
- Remove skillet from heat; add butter, and swirl skillet until melted. Season with salt and pepper.
Nutrition Facts : Calories 206 g, Fat 7 g, Fiber 4 g, Protein 2 g
BOURBON OLD FASHIONED GLAZED PECANS
Provided by Food Network
Time 45m
Yield 2 cups
Number Of Ingredients 9
Steps:
- Combine the bourbon and the dried cherries in a small bowl and set aside to soak for 30 minutes. In another small bowl, combine the brown sugar, salt, black pepper, and cayenne pepper and stir until well-combined. Set aside.
- Place the pecans in a large non-stick skillet over medium heat. Cook, stirring frequently, until they just start to brown and smell toasted, 3 to 4 minutes. Add the butter to the pan and stir until the butter is completely melted and the pecans are coated.
- Add the sugar and spice mixture to the pan and stir to combine. Turn off the heat and immediately pour in the cherries and bourbon. Stir for 1-2 minutes more, off heat, until everything is well incorporated.
- Return the pan to medium heat and continue to stir everything in the pan until the liquid thickens and a glaze forms on the pecans, 1 to 2 minutes longer. Transfer the pecans to a parchment-lined rimmed baking sheet.
- Using a spatula or wooden spoon, separate the pecans and spread them into an even layer on the parchment paper. Allow the pecans to cool completely. Once the pecans have cooled, zest the orange over the pecans. Transfer the pecans to a large bowl and serve
BOURBON SWEET POTATOES
Provided by Food Network
Categories side-dish
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 8
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 PECAN SMASHED SWEET POTATOES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a medium pot of water to a boil. Add sweet potatoes and cook 12 to 15 minutes until very tender. Drain sweet potatoes in a colander. Return pan to medium heat. Add butter to the pan. When butter melts, add nuts and toast for 2 minutes. Add sugar and let it bubble. Add bourbon and cook out alcohol, 1 minute. Add orange juice and the cooked sweet potatoes. Smash with a masher and season the sweet potatoes with nutmeg, salt and pepper.
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Reviews 1Estimated Reading Time 3 mins
- Preheat the oven to 425°F. Place the diced sweet potatoes onto a sheet pan and drizzle with a generous amount of olive oil. Toss well to coat. Spread the potatoes into one, even layer. Season with a pinch of salt. Place the pan on the bottom rack in the oven and roast for about 30 minutes, or until tender and slightly crisp.
- When the sweet potatoes have about 5 minutes left of roasting, heat a skillet over medium heat. Add the butter and let melt. Whisk in the brown sugar, maple syrup, bourbon, cinnamon, salt, and cayenne pepper. Bring the mixture to a simmer.
- Reduce the heat to medium-low and let the glaze cook until thickened and syrupy. Stir in the pecans. If the glaze gets too thick and looks like it won’t easily coat the sweet potatoes, add a splash of water to loosen.
- Transfer the sweet potatoes to the skillet and gently toss with the glaze. Serve on a large platter with any extra glaze in the skillet spooned over top.
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