Here’s another Thanksgiving dish to try. I’m typically not a “sweet” sweet potato person. I prefer to allow the natural sweetness of this vegetable to shine. But then I spied bourbon as an ingredient and had to give it a go. The potatoes don’t taste too bourbon-y at all because all of the alcohol cooks off. The bourbon merely adds depth of flavor to the dish. This recipe was from a 1999 issue of Gourmet Magazine. I’ve toyed with the original just a bit by reducing the amount of sugar. If you’re not keen on using brandy you can substitute orange juice. Here’s a Thanksgiving Day BONUS: this may be made a day ahead and reheated before serving.
|Candied Sweet Potatoes|| |
- 3 pounds large sweet potatoes, peeled and halved crosswise
- ¾ cup packed light brown sugar or Square Deal Farm's maple sugar would be amazing here
- ½ stick butter
- ¼ cup water
- ¼ teaspoon salt
- ¼ to ⅓ cup bourbon
- Preheat oven to 375
- Cut each potato half lengthwise into fourths and place in a buttered 3-quart shallow baking dish.
- Simmer the brown sugar, butter, water and salt, stirring occasionally until sugar is dissolved and syrup is thickened, about 5 minutes. Stir in bourbon to taste. Drizzle syrup over potatoes and bake in middle of the oven, turning or basting occasionally, until syrup is thickened and potatoes cooked through, about 1¼ hours. Season to taste with a sprinkling of salt.
- Serves 8
EAT WELL AND BE WELL