20% off your first three orders when you join today! Learn more.

Img 7032.jpg

Candied Sweet Potatoes

November 7, 2012
by Shannon Hepburn

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
  1. Preheat oven to 375
  2. Cut each potato half lengthwise into fourths and place in a buttered 3-quart shallow baking dish.
  3. 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.
  4. Serves 8