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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